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Crispy skin salmon with garlic & black lime pepper sauce

Difficulty Easy
Season Autumn
Preparation 20 mins
Cooking 20 mins
Australian Lime   Black Lime Pepper   Salmon  lo


(This recipe was kindly provided by Australian Black Limes.) Serves 2

To start the mashed potatoes, put potatoes and whole garlic into a large pot of water and bring to the boil. Lower heat and simmer until soft.

To make the sauce, mix garlic, honey, *Australian Black Limes’ Black Lime Pepper, lime juice, parsley and a pinch of salt in a small bowl. Gently melt the butter over low heat in a small pan and then add the sauce mixture.

Stir to combine, then increase the temperature to medium. Once the sauce has reduced by half, add the water. Continue to reduce, stirring often so the butter doesn’t burn. The sauce is ready when it is thick and the garlic has cooked through (about five minutes). Set aside.

To prepare the salmon, generously sprinkle salt over the skin. Heat the oil in a non-stick frying pan on medium to high heat. Once the oil is sizzling, add the salmon, skin side down. Cook for a good few minutes until the skin crisps but keep a close eye on the pan so salmon does not burn. Turn over and cook for another few minutes until done to your liking.

While the salmon is cooking, steam the beans and drain the potatoes. Mash the potatoes til smooth, adding the milk, butter and salt.

To serve

Place a mound of mash on a plate. Top with the salmon and green beens and lashings of sauce. Season with salt and serve with the lime slices.

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