Salmon with Chilli & Lime
1 tbsp 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.
