Best Salmon Prawns With Dill Lime Aïoli Recipes

Salmon and Prawns (Shrimp) With Dill and Lime Aioli image

Provided by Irmgard

Categories European

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

400 g jumbo shrimp, cooked and shelled with the tails left on
400 g smoked salmon
140 g mayonnaise (Use the best quality you can afford.)
2 garlic cloves, crushed
2 tablespoons fresh dill, chopped, plus extra leaves for garnish
1/2 lime, juiced
1 lime, cut into wedges

Steps:

Arrange the shrimp and salmon on the individual plates.
Mix the mayonnaise, garlic and dill, and add lime juice to taste.
Put a spoonful on each plate, scatter over the dill leaves and add a wedge of lime and a grinding of fresh black pepper.
Serve with a hearty brown bread and butter, if desired.

Nutrition Facts : Calories 184.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 92, Sodium 590.9, Carbohydrate 6.2, Fiber 0.4, Sugar 1.3, Protein 19.6

Grilled Salmon With Lemon-Dill Aioli image

Provided by RedVinoGirl

Categories < 30 Mins

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

24 ounces salmon fillets
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/2 cup low-fat mayonnaise
3 garlic cloves, minced
2 tablespoons milk (2%)
1 teaspoon lemon zest, grated
3 teaspoons lemon juice, fresh
3 teaspoons dill, fresh and chopped

Steps:

Preheat grill or broiler.
Spray with EVOO and season with salt and pepper and lemon peppr.
Combine mayonnaise, garlic, milk, lemon zest, lemon juice, and dill in small bowl, stirring to blend. Spoon over salmon.

Nutrition Facts : Calories 225.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 88.6, Sodium 407.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.1, Protein 34

Seared Salmon with Spicy Red Pepper Aioli image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons minced garlic (2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellmann's
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless, center-cut salmon fillets
Good olive oil
1 lime, quartered, for serving

Steps:

Preheat the oven to 400 degrees F.
For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.