Salmon with Lime & Chilli 

 
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Ingredients 

1tbsp Olive Oil

4 Salmon Fillets

Knob of Butter (or butter alternative)

6 Spring Onions, finely sliced

1 Large Red Chilli

 

 

 

20g PLJ Lime

 

Method

Heat the oil in a large frying pan and cook the salmon skin side down for about 5-6 mins until the skin is golden and crispy.  Turn the salmon over and cook for a further 2 mins.  Remove from the pan and allow to rest.

 

Tip the butter in the pan and when melted add the Spring Onion, Chilli and Lime juice.

Serve on a bed of rice.  

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