This salmon dish is simple and delicious, but also easy enough for any time of the year. Serve alongside a simple salad or steamed greens for delicious lunch or dinner. This recipe was originally published in Issue 2 of ele Magazine. For more delicious recipes, travel and lifestyle inspiration subscribe to ele Magazine and have every issue delivered straight to your door.
Recipe by Kirsty Marwood, Images & Styling by Jo O’Keefe for ele Magazine.
Preparation Time 40 Minutes, Cooking Time 6 Minutes
Ingredients (Serves 4)
Lime & Lemon Grass Butter
125g butter, at room temperature
1 stalk fresh lemongrass
2 teaspoons finely grated lime rind
1 teaspoon freshly squeezed lime juice
2 tablespoons finely chopped fresh coriander
1 teaspoon finely chopped fresh ginger
1 kaffir lime leaf finely chopped
1. Trim the lemon grass so you’re left with about 7cm of base. Peel away the course outer layer and then chop as finely as you can.
2. Combine all ingredients in a bowl, mixing and squashing together with a fork.
3. Cover bowl and put in fridge to harden butter.
4 pieces of salmon fillets (approx 200g each)
1 tablespoon olive oil
1. Heat oil in a heavy based frypan over a medium heat.
2. Place salmon fillets in pan, skin side down. Cook for 5 minutes.
3. Carefully turn salmon over and cook for a further 3 to 4 minutes.
4. To serve the salmon, place a heaped teaspoon of the lime & lemon grass butter on top of each fillet and allow it to melt. Enjoy!