Pan-fried Salmon With Warm Chilli ( Chili ) Lime Sauce)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 800 g potatoes, scrubbed (kipfler suggested)
• 1 small red onion, finely chopped
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons olive oil
• salt and pepper
• 4 (200 g) salmon fillets, skin on
• 2 teaspoons pepper (extra)
• 1 tablespoon cranberry jelly (use chilli jam if available)
• 2 small red chilies, deseeded, thinly sliced
• 1/4 cup brown sugar
• 1 tablespoon fish sauce
• 1 small lime, juice of
• lettuce leaf

Recipe

• 1 cook potatoes in salted water until just tender. drain. cool. cut into thick slices.
• 2 combine potato, onion, coriander, parsley, salt and pepper in a bowl. set aside.
• 3 pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
• 4 heat remaining oil in a large pan over medium high heat. cook fish skin side down for 3 minutes or until skin is crisp. turn and cook for 1 or 2 minutes more or until cooked to your liking. take care not to over cook and dry out the fish!
• 5 transfer the fish to a plate and cover loosly.
• 6 reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
• 7 place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.