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