Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sauce) - cooking recipe

Ingredients

800 g potatoes, scrubbed (kipfler suggested)
1 small red onion, finely chopped
2 tablespoons coriander leaves, chopped
2 tablespoons flat leaf parsley, chopped
2 tablespoons olive oil
salt and pepper
4 (200 g) salmon fillets, skin on
2 teaspoons white pepper (extra)
1 tablespoon cranberry jelly (use chilli jam if available)
2 small red chilies, deseeded, thinly sliced
1/4 cup brown sugar
1 tablespoon fish sauce
1 small lime, juice of
lettuce leaf

Preparation

Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish!
Transfer the fish to a plate and cover loosly.
Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.