Grilled salmon with chilli & lime butter

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Good Food

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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.
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.

Per serving

300 kcalories, protein 29g, carbohydrate 1g, fat 20 g, saturated fat 5g, fibre 0g, salt 0.2 g

This ideal for a light supper - I served it with new potatoes and a green salad. The lime and chilli really complemented the salmon.

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• Fiz

  01 November 2007

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• Sarah

  06 November 2007

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  06 November 2007

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• kirsty

  03 February 2008

  kirsty rated and commented on this recipe

  

  I prefer this cooked in foil in the oven. Add a clove of chopped garlic too. I have it about 3 times a month served with a jacket potato and salad.

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• Lola's Mum...

  24 February 2008

  Lola's Mum... rated and commented on this recipe

  

  So simple and quick to cook - have added courgette a few times which was lovely. Also added a few king prawns (when short on salmon) which also made a nice contribution! A regular on our table..

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• Ausbound

  05 May 2008

  Ausbound rated and commented on this recipe

  

  Simple to cook, but disappointed with the flavour, will try cooking in foil as per Kirsty's recommendation next time. Well worth a try.

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• Ali's

  14 August 2008

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Ingredients

• 1 tbsp olives oil
• 4 salmon fillets
• knob of butter
• 6 spring onions , finely sliced
• 1 large red chilli , halved, deseeded and finely chopped
• zest and juice 1 lime
• small bunch coriander , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Super healthy

Ingredients

• 1 tbsp olives oil
• 4 salmon fillets
• knob of butter
• 6 spring onions , finely sliced
• 1 large red chilli , halved, deseeded and finely chopped
• zest and juice 1 lime
• small bunch coriander , chopped

Per serving

300 kcalories, protein 29g, carbohydrate 1g, fat 20 g, saturated fat 5g, fibre 0g, salt 0.2 g

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