- 1 tbsp olive oil
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 4 salmon fillets
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 large red chilli, halved, deseeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- zest and juice 1 lime
The same shape, but smaller than…
- small bunch coriander, chopped
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.
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.