Grill Salmon With Lime Cream

Limes used in drinks, seafood and chicken dishes, desserts and cakes, limes add zing and zest to both sweet and savoury dishes. Limes are a tropical citrus fruit famous for having been given to British sailors to prevent scurvy (hence the nickname "limey").

They give a distinctive flavour to many Asian, Mexican, Central and South American, Indian, West Indies and Tahitian dishes, where they are used more often than the lemon and are stronger in flavour. Limes also preserve colour in fruit and vegetables, tenderize and add acidity.

A valuable source of vitamin C, they contain bioflavenoids, which act like antioxidants and reduce the need for salt as seasoning. The main variety grown in Australia is the large Tahitian lime, although the smaller Mexican (also known as West Indian or Key lime) are available, with native limes growing in popularity.

The peak season is autumn, though they are available all year round. Choose firm, shiny fruit that feel heavy for their size.

Now you must feel like to know how to cook salmon with lime for serves 4. Here is ingredient you need, ½ cup or 150 grams of sour cream; 1 teaspoon of mustard; 2 teaspoons of finely grated lime rind; 3 teaspoons lime juice; 1 tablespoon of finely chopped fresh chives; 4 x 200 grams of salmon fillets; finely chopped fresh chives and lime wedges, for serving, extra.

Combine sour cream, mustard, rind, juice and chives in a small bowl. Cook salmon on a heated, oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

Top salmon with sour cream, sprinkle with extra chives and serve with lime wedges, if desired. The good thing is that salmon is delicious served pink in the middle.