Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Salmon with chilli & lime butter
Serves 4
Easy
Prep:
Cook:
This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal
Skip to ingredients
- 1 tbsp oliveoil
- 4 salmon fillets
- knob of butter
- 6 spring onionsfinely sliced
- 1 large red chillihalved, deseeded and finely chopped
- zest and juice 1 lime
- small bunch corianderchopped
Nutrition: per serving
- kcal300
- fat20g
- saturates5g
- carbs1g
- sugars0g
- fibre0g
- protein29g
- salt0.2glow
Method
step 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.
step 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.
