Last night’s supper was easy and phenomenally tasty. Salmon, lime and coriander were made for each other. My photo does not do it justice and the plate I was going to use had been whisked away before I could snap it – so this one had to do!
I seasoned the salmon steaks with salt and pepper, heated 2 tbsps of olive oil and 15 gms of butter in a frying pan over a medium heat. I cooked them on the skin side for 5/6 minutes and 4 then on the flesh side. You could use skinned salmon steaks – in which case just do 4 minutes per side.
For the sauce mix 110 gm mayo with a small handful of chopped coriander, the zest of a lime and juice of half a lime. Mix well.
I served it simply with steamed broccoli spears and pearl maris piper potatoes in butter.
The flavours zinged off the plate!