1 tbsp olive oil

4 salmon fillet

knob of lactose free butter

1 large red chili, 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 lactose free butter in the pan and, when melted, add the chili and lime zest to sizzle in the butter for 2 mins, then add the lime juice.

Spoon the chili and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Grilled salmon with chili & lime
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How to make garlic  infused oil - click here