Salmon with Chilli Glaze and Lime Creme Fraiche

1. Blacken chopped onion whole garlic clovers (then peal).
Soak ancho chilli (if have) or add crushed chilli or whole red chilli (seeded) to blender, with garlic, onion, cider vinegar, salt and pepper and blend to smooth sauce.

2. Brush each salmon with sauce and grill for 8-10 minutes. Mix lime zest and creme fraiche. Serve fish with extra chille sauce, dollop of creme fraiceh and sprinkle coriander. Servce with green beans, small courgettes, rice and or salad.

(as seen in newspaper)