Skip to main content
logo
Food Advertising by

Pan-fried Salmon with Walnut and Lime Salsa



This is a very simple recipe with only a few ingredients but producing a good result. What you need is a piece of  Salmon fillet, pan-fry it, drizzle on some lime salsa, top up with some chopped walnuts and  a sprinkling of coriander leaves..... and you're done!





Recipe for Baked Salmon with Walnut and Lime Salsa

Ingredients for the lime salsa
  • 5 limau kasturi leaves
  • 40 gm walnuts, lightly roasted and chopped
  • 1 red chilli, chopped
  • 1 onion, finely chopped
  • 1 Tbsp lime juice
  • Coriander leaves, chopped
  • Salt to taste
Mix all the above ingredients for the salsa.

Method
  1. Marinate the Salmon fillet with some seasalt on both sides.  
  2. Pan-fry, skin down for 2 mins. and flip over and pan-fry for another 2 mins. on medium low heat.
  3. Pour on the salsa, add the walnuts.
  4. Serve





Comments

  1. Hi Cheah ,
    The recipe looks so easy ... love salmon {any fish} the salsa is what makes it rock . thanks for sharing :) .

    ReplyDelete
  2. Cheah, I love salmon very much as it is easy to cook and healthy. Your salmon dish looks very delicious and makes my mouth watering :D

    ReplyDelete
    Replies
    1. I made this again last week and it was well received. Used Cod fillet instead of Salmon.

      Delete
  3. Simple and delicious! Just the way I like it, Cheah. I adore Salmon!!!

    Thank you so much for sharing...

    ReplyDelete
  4. Cheah, this looks utterly delicious and nutritious as well!

    ReplyDelete
  5. Cheah, that looks delicious! And a very healthy meal :)

    ReplyDelete
  6. great article
    thanks for sharing

    ReplyDelete
  7. Hi Cheah, great idea serving the salmon with this salsa. I love the walnuts added. Would the salsa be good for steamed fish?

    ReplyDelete
    Replies
    1. Maybe can try it out, Kimmy. Add in the Salsa once the fish is steamed. I want to try too.

      Delete
  8. Simply delicious ! The salsa on its own sounds fantastic :D

    ReplyDelete
  9. WOw! Simple yet the flavors must be great! looks so good!

    ReplyDelete
  10. when i read the limau kasturi here, i know these salsa must be so aromatic in flavour!

    ReplyDelete
  11. Hi Cheah,
    This is simply delicious!!
    My kids love fish especially cod and salmon.
    Love the salsa topping too. Yum! Yum!
    mui

    ReplyDelete
  12. I just love pan-fried salmon... the lime salsa would be simply perfect to complement it. Thanks for sharing this simple yet mouth-watering recipe, my dear. Will definitely try this!! ;)

    ReplyDelete
  13. Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the month of August 2014!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Yam paste Mooncake ~ 2018 ~ 芋头月饼

It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  ( 回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
500 gm yam100 gm sugar25 gm wheatstarch1/8 tsp salt70 ml vegetable oil (may require less)Method Peel yam, cut into slices and weigh out 500 gm.  Steam yam slices on medium heat for about 30 mins. till soft.Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All th…