1 large red chilli, halved, deseeded and finely chopped
zest and juice 1 lime
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.