Salmon Fillets with Lime and Ginger Sauce

Serves 4

2 tbsp olive oil
4 x 175g skin on salmon fillets
courgettes, steamed

With a sharp knife make small, deep slits through the skin of the salmon. Spoon over the Lime & Ginger Sauce making sure it gets into the slits and that the fish is generously covered. Leave to marinate for 30 minutes.

Take a heavy non-stick frying pan, add the olive oil heat. When shimmering carefully lay the fillets skin side down. Fry gently for about 3 minutes, or until the skin releases easily from the pan. Flip over and cook for a further couple of minutes, making sure that you don't overcook the fish. Heat the remaining sauce gently in a pan. When the fish is cooked serve on a bed of steamed courgettes and spoon a little of the Lime & Ginger sauce on top.