1.0 tbsp olives oil
4 wild salmon fillets
knob of organic butter
6 spring onions , finely sliced
1 large red chilli , halved, deseeded and finely chopped
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.