Salmon with Lime & Chilli 



1tbsp Olive Oil

4 Salmon Fillets

Knob of Butter (or butter alternative)

6 Spring Onions, finely sliced

1 Large Red Chilli




20g PLJ Lime



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.  

Salmon web.jpg