This article was written for Annabel & Grace, which is now part of Rest Less.
Yes another salmon fillet recipe but it is Husband’s favourite fish so I am always on the look out for different ways to serve it. This is my slightly adapted recipe that I originally found on the BBC Good Food website
SALMON WITH CHILLI & LIME BUTTER serves 4
INGREDIENTS
Tbsp olive oil
Knob of butter
6 spring onions, finely sliced
Half red chilli, deseeded and finely chopped (or a whole one if you’re brave!)
Zest and juice lime
Half cucumber, diced
Small bunch coriander chopped
3 – 4 packs microwaveable rice
METHOD
Heat the oil in a large frying pan and when piping hot cook the salmon fillets, skin side down for about 3 – 5 mins until the skin is crispy and caramelised. Flip the fillets over with a spatula, then cook until just pink. Set aside.
Put rice in microwave to cook.
Add the butter to the pan and then the spring onions, chilli and lime zest and cook for 2 mins. Then add the lime juice.
Mix the coriander and diced cucumber into the rice and season well with salt and pepper. Share between four (warmed) plates. Top with the salmon and spoon over the chilli lime butter. 300 cals per person.