Salmon with Lime and Lemongrass Butter

Ingredients

- Lime & Lemongrass Butter 125g butter at room temperature

1 stalk of fresh lemongrass

2 tsp finely grated lime rind

1 tsp freshly squeezed lime juice

2 tbsp finely chopped fresh coriander

1 tsp finely chopped fresh ginger

1 kaffir lime lea, finely chopped

Method

1. Trim the lemongrass so you’re left with about 7cm of base. Peel away the course

outer layer and then chop very finely.

2. Combine all of the ingredients in a bowl, mixing and squashing together with a

fork.

3. Cover bowl and refridgerate to harden.

Salmon

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 & lemongrass

butter on top of each fillet and allow it to melt.

5. Serve Salmon with ‘Cucumber & Macadamia Salad.