10 mins prep time
5 mins cooking time
2 servings
9 ingredients
9 Ingredients:
- 2 x 150g - salmon portions (skin off, pin boned and cut even)
- 10 ml - Jingilli extra virgin olive oil
- to taste - salt flakes and freshly cracked black pepper
- ½ small - bird's eye chilli (sliced thin)
- 1 tablespoon - small baby capers
- 2 tablespoons - lemon juice
- 20 g - unsalted cold butter
- 2 tablespoons - chopped continental parsley and chives
- 2 portions - wasabi flavoured creamed potatoes
Method:
Heat a heavy non stick pan and add the olive oil.
Season the salmon and cook on high until you have a good colour. This should take no more than three minutes. Turn the salmon over and add the sliced chilli, capers and lemon juice to the pan.
Grill for only 1 minute, then turn off the heat and add in the butter, spooning over the salmon until creamy, then add in the chopped parsley and chives.
Present on the creamed potatoes.