Salmon cutlets with lime and coriander butter
100g butter, softened
2 tablespoons finely chopped coriander
2 teaspoons finely grated lime rind
2 teaspoons lime juice
cracked black pepper
4 salmon cutlets
steamed vegetables, to serve
Place the butter in a small bowl. Add the coriander, lime rind, lime juice and cracked black pepper and mix until well combined. Refrigerate until ready to use.
Heat a little olive oil in a non-stick frying pan over medium heat. Add 2 salmon cutlets and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.
To serve, divide the salmon cutlets among serving plates. Top with a little lime and coriander butter. Serve with steamed vegetables, if desired.