Grilled salmon with chilli glaze & lime crème fraîche

• garlic cloves↗6

  unpeeled

• small onion↗1

  cut into thick slices

• ancho chilli↗1

  or large red dried chilli, deseeded and trimmed

• soft brown sugar↗4 tbsp tbsp
• cider vinegar↗4 tbsp tbsp
• skinless salmon fillets g
• lime↗1

  zested, then cut into wedges

• crème fraîche↗200g g

  or soured cream

• chopped coriander

  to serve (optional)

Step-by-step instructions

1. 1

   Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.

2. 2

   Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.