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Grilled salmon with chilli glaze & lime crme frache
- 6 garlic cloves , unpeeled
- 1 small onion , cut into thick slices
- 1 ancho chilli or large red dried chilli, deseeded and trimmed
- 4 tbsp soft brown sugar
- 4 tbsp cider vinegar
- 4 x 150g skinless salmon fillets
- 1 lime , zested, then cut into wedges
- 200g crme frache or soured cream
- chopped coriander , to serve (optional)
Directions:View on BBC Good Food
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