Pan-fried Paprika Chilli Salmon
Serves 4
2tbsp oil
4 salmon fillets
3tsp paprika
½tsp hot chilli powder
2tsp mixed herbs
For the sauce:
150ml reduced fat creme fraiche
1tsp horseradish sauce
Drizzle of runny honey
Blend the spices and herbs together and sprinkle evenly over the salmon fillets.
Heat the oil in a non-stick frying pan over a low heat.
Add the salmon skin side down and gently cook for 12-15 minutes or until cooked through, turning occasionally.
Mix the creme fraiche with the horseradish and honey to taste and serve with the salmon.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here