Spiced Chili-Lime Salmon Fillets

Serves 2

• 2 4-6 ounce salmon fillets, skin on, rinsed and dried well
• 1 teaspoon olive oil
• 1 teaspoon butter, unsalted
• 1/2 lime
• 2 slices chili lime butter, recipe below

Directions

Heat a heavy skillet...I like my cast iron pan over medium-high heat. Add olive oil and butter. Season your well-dried salmon fillets generously with salt and pepper. Place flesh side down into the hot pan. Cook for 3-4 minutes, until a lovely, brown crust forms on the fish.

Turn the fish over with a spatula, cooking the skin side for another 3 minutes. Top each fish fillet with the sliced chili-lime butter. Cover the pan to melt the flavored butter. Cook for two more minutes.

Remove the pan from the heat and squeeze half a lime over the two pieces of fish for a fresh pop of flavor.

Serve your salmon fillets with your favorite green vegetable for a delicious, healthy dinner.

Chili Lime Butter

• 1 stick of unsalted butter, softened
• 1 lime
• 1/4 cup chopped cilantro
• 1 tablespoon chili powder
• 2 cloves garlic, finely chopped
• 1 teaspoon black pepper

Mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined. Place the butter mixture on a piece of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.