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

• 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

1. Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
2. Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
3. Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
4. 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!
5. Transfer the fish to a plate and cover loosly.
6. 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.
7. Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.

potatoes, red onion, coriander leaves, flat leaf parsley, olive oil, salt, salmon, white pepper, cranberry jelly, red chilies, brown sugar, fish sauce, lime

Taken from www.food.com/recipe/pan-fried-salmon-with-warm-chilli-chili-lime-sauce-216706 (may not work)