1 tbsp olive oil
4 salmon fillets
knob of lactose free butter
1 large red chili, halved, deseeded and finely chopped
zest and juice 1 lime
small bunch cilantro, 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 lactose free butter in the pan and, when melted, add the chili and lime zest to sizzle in the lactose free butter for 2 mins, then add the lime juice.
Spoon the chili and lime butter over the salmon. Scatter with the cilantro and serve with boiled rice.
Recipe adapted from: Good Food