Salmon with Lime, Chilli & Ginger Butter

Salmon with Lime, Chilli & Ginger Butter

• 125g butter, chopped, softened
• ½ finely grated zest of ½ lime
• 1 tsp finely grated ginger
• ½ clove garlic, finely grated
• ½ long red chilli, seeded, finely chopped
• 150g white cabbage, shredded
• 150g red cabbage, shredded
• 2 carrots, peeled, coarsely grated
• 1 cup coriander leaves
• 2 green shallots, finely sliced
• 1 juice of 1 lime
• 4 Tbsp extra virgin olive oil
• 4x 200g Atlantic salmon fillets, boneless, skin on
• Sea-salt flakes and freshly ground black pepper, to season
• Lime wedges, to serve

1. Put butter into a large bowl and beat with a wooden spoon until smooth. Stir in lime zest, ginger, garlic and chilli. Put butter onto a large piece of baking paper and roll up to form a log shape about 4cm wide. Freeze for 30 minutes or until firm.
2. Combine cabbages, carrot, coriander, shallot, lime juice and half the oil in a large bowl and toss to coat. Set aside.
3. Rub remaining oil over salmon and season. Heat a large non-stick frying pan over high heat. Cook salmon for 5 minutes on one side. Turn and cook for a further 3-4 minutes or until cooked to your liking.
4. Slice eight 5mm thick rounds from the butter log and return remaining to freezer for another use. Pile cabbage mixture onto serving plates. Top with salmon and butter rounds. Serve with lime wedges.