Salmon with chili garlic butter

Ingredients for 1 servings:

• 300 g salmon fillet(s) in sushi quality
• 1 large garlic clove(s)
• 1 small chili pepper(s)
• 1 half lime(s)
• 40 g butter
• some sugar
• Salt
• pepper
• some olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

quick, easy and very tasty

The salmon must be sushi-quality, as it is only seared very briefly and should remain raw on the inside. Remove the skin from the fresh salmon and season both sides with salt and pepper. I always use coarse sea salt and freshly ground pepper. Cut the garlic and chili into small, thin slices. Melt the butter in a small saucepan, add the garlic and chili, and fry briefly. Meanwhile, place half a lime, cut-side down, in a little sugar so that a nice layer of sugar covers the cut edge. Put a pan on the heat and let it get hot. Then add a little olive oil to the pan and sear the salmon for 30 seconds to a minute on each side. Place the salmon on a plate and spread the chili-garlic butter over it. Add the sugared lime, sugar-side down, to the pan with the salmon and wait until the sugar has caramelized. Then squeeze the lime – be careful, it’s hot – over the salmon.