Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Salmon with chilli & lime butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oliveoil
- 4 salmon fillets
- knob of butter
- 6 spring onionsfinely sliced
- 1 large red chillihalved, deseeded and finely chopped
- zest and juice 1 lime
- small bunch corianderchopped
Nutrition: per serving
- kcal300
- fat20g
- saturates5g
- carbs1g
- sugars0g
- fibre0g
- protein29g
- salt0.2glow
Method
step 1
Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
step 2
Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.
