Chili and Lime Salmon Recipe with Lurpak

Salmon gets cooked only on the rare occasion in our household. It's one of those things that I'm totally aware is very good for me, but that I can't bring myself to make and eat very often. Even then, when we do have salmon, it's most likely raw atop a lil' bed of sushi rice, mmmmm. 
But, when Lurpak invited me to try their new range of infused butter, I knew the chili and lime flavour* had to be tried on a nice piece of salmon. I've always been a much bigger lime fan than lemon, which is the more classic addition to any fish seasoning. Usually I spend a bit of time adding olive oil, salt, pepper, lemon juice (sometimes it just feels right) and parsley, but with this I simply dolloped a teaspoon of the infused butter on top of the salmon and we were ready to get cracking in the oven. 
The chili added a nice kick of heat to something that otherwise may have been overtly fish-y, and it is definitely something I would give a go again. I served mine over brown rice with cabbage, but there are so many other ways this could be served. Next time, I'm thinking a salmon pasta dish will be really tasty with the chili and lime!
If you're a little lazy in the kitchen, or don't have the time to season your salmon with care, I would recommend giving this a go to please guests or the family.
Ingredients (serves 1): - 1 piece of salmon (preferably boneless) - 1 tablespoon Lurpak Chili and Lime infused butter*
Method - Preheat your oven to 180 degrees (Celsius) - Place a fairly large piece of foil on a baking tray. - Pop the salmon on the centre of the foil and place the butter on top of the salmon. - Bring the edges of the foil together over the salmon and lightly scrunch. - Cook in the oven for 20-25 minutes. - Unfold the foil and enjoy!
What is your favourite way to cook salmon?
Although this post features gifted products, all opinions are as always my own.
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