Monday, January 24, 2005

Salmon with Lime & Sweet Chilli


2 salmon cutlets
1 lime, sliced
3 tbsp lime juice
small amount of olive oil
2 tbsp tomato sauce
1 sweet chilli
2 small or 1 large tomato
1/4 red capsicum

  1. Dice tomatoes and capsicum. Slice sweet chilli into rings. (this is mainly for presentation)
  2. In a small saucepan, place 2 tbs lime juice, tomato sauce, tomato, sweet chilli and capsicum. Place on the stove and bring to the boil (with the lid on)
  3. Once the sauce is boiling, reduce it to a simmer and stir occassionally.
  4. Heat olive oil in a frypan.
  5. Once oil is hot, place in the salmon cutlets, searing them on both sides. Sprinkle remaining lime juice over the cutlets and top cutlets with slices of lime. Place lid on frypan and reduce heat.
  6. Check the salmon after 5 minutes to test for readiness (it may take longer then this, or less then this, it all depends on the thickness of the cutlet)
  7. Once the fish is done, the sauce is done also.
  8. Serve atop pasta.