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Diana Henry's salmon fillets with coriander & chilli relish
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25g unsalted butter
2 tsp groundnut oil
4 salmon fillets
FOR THE RELISH
40g blanched almonds, lightly toasted and roughly chopped
2 cloves garlic, chopped
½ x 100g pack coriander, leaves only
Juice of 1 lime
125ml extra virgin olive oil
50g feta cheese, finely crumbled
1 red chilli, halved, deseeded and finely chopped
1 green chilli, halved, deseeded and finely chopped
1. For the relish, put the almonds, garlic, coriander and lime into a food processor, then season. Whizz while gradually adding the olive oil. Stir in the feta and the chillies. Taste for seasoning.
2. To cook the fish, melt the butter in a large frying pan and add the oil. Season the salmon on both sides and cook over a medium heat, skin-side down, for about 2 minutes or until the skin is golden. Turn the fillets over and cook for a further 2 minutes.
3. Reduce the heat, cover the pan and leave the salmon until it is cooked through but still moist. How long this takes depends on the thickness of the fillets, about 5 minutes.
4. Serve the salmon with some of the relish spooned alongside on the plate and the corn cakes with chilli-roast tomatoes.
Typical values per serving: