SERVES 2
PREPARATION 5 MINS
COOKING 15 MINS
2 salmon fillets, about
200g (6½oz) each
1tbsp olive oil
40g (1¼oz) butter
1tbsp chopped chives
½ medium chilli, chopped
Grated zest and juice of 1 lime
Lime wedges, to serve
1. Brush the salmon fillets with olive oil and season well with salt and freshly ground black pepper.
2. Heat a heavy frying pan over a medium-high heat. When the pan is hot, add the fillets (skin-side down) and cook for 4 minutes. Turn over and cook for 3-4 minutes, or until just cooked. Transfer the salmon to hot plates.
3. Add the butter, chives, chilli, lime juice and zest to the pan and melt over a high heat. When the butter is sizzling and turns golden, pour the contents of the pan over the salmon. Serve immediately with lime wedges.
TIP
To sear the salmon well, use a non-stick frying pan, making sure the pan is hot before adding the fillets. For the skin to colour well, dont move or turn the fish for 4 minutes.