Lime and Garlic Salmon With Lime Mayonnaise

**Jubes**'s Note:

A tasty recipe from Australian Womens Weekly. Serves 4. The lime mayonnaise can be made a few hours ahead of serving time if wished. A quick recipe to put together and nice to serve to company. The salmon can be cooked on a barbeque plate also. Recipe can be gluten-free by using a gf mayonnaise

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

For the Lime and Garlic Salmon

• 2 cloves garlic, crushed
• 2 teaspoons grated lime rind, grated finely
• 4 teaspoons lime juice
• 1 teaspoon salt
• freshly ground black pepper
• 4 salmon fillets (750g of salmon)
• 4 teaspoons butter
• 4 teaspoons olive oil

Lime mayonnaise

• 1/2 cup whole egg mayonnaise (gluten-free if required)
• 4 teaspoons lime juice
• 4 teaspoons finely chopped fresh dill
• salt and freshly ground black pepper

Directions:

1. For the lime mayonnaise, combine all ingredients and salt and pepper to taste in a small bowl and mix well. Refrigerate until needed.
2. For the salmon- Combine the garlic, lime rind, lime juice, salt and pepper to taste in a large bowl. Rub the salmon with the lime mixture.
3. Heat butter and oil in a shallow frying pan, add the salmon, flesh side down, and cook until lightly browned. Turn, cook until done as desired Serve salmon with lime mayonnaise and an extra wedge of lime, if desired.

Reviews

[Peter J]

Quick and delicious! The lime gave everything a wonderful fresh clean taste and the lime mayonnaise complemented both the salmon and a light salad perfectly.

[I'mPat]

The lime mayonnaise really goes well with the salmon and we all enjoyed it immensely, though I did have to use dried dill and I cooked the salmon skin side down first as we like crispy skin and then finished on the flesh side. Thank you **Jubes** made for Make My Recipe - Edition 15.

[Sara 76]

WOW! This is truly amazing! All of the flavours work so well with the salmon, it was perfect! I followed your recipe exactly, except for the actual cooking method. We like crispy skinned salmon, so I heated the butter and oil in the frying pan, and placed the salmon skin side down. I left it that way until it was almost cooked through, then turned it to sear the other side, before transferring to the plate. It was delicious, and we will definately be having this again! [Made for Aus/NZ Recipe Swap]