Sweet Chilli Salmon

Barely a recipe at all, this just shows off one of my favourite condiments of all time.

Put some salmon fillets or steaks into a bowl, with one tablespoon of sweet chilli sauce per piece of fish. Let them sit at room temperature for about an hour, turning if you can remember. A teensy splodge of neutral vegetable oil in the frypan, and then fry. (I do flesh side down for 2-3 mins, then skin side until a bit of white salmon fat starts to ooze out the sides and the middle is still looking very slightly translucent.)

Job done.

(Don’t serve with anything more complex than a green salad.)


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