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.