2 fillets of salmon (skin on)
Cracked pepper & salt to taste
½ teaspoon butter
2 tbs sweet chilli sauce
1/3 cup chopped spring onions
1 small sprig of dill per fillet
Juice of lime or lemon to taste
Season the fillets with salt and pepper and place each fillet on a piece of foil big enough to wrap and seal the fish. Add spring onions, butter, dill and sweet chilli sauce and seal tightly. Place in a 220 degree oven for approx 20 to 25 minutes (less if you want rarer), remove carefully from foil and place on a warm serving plate – pour the juices over the fillet and drizzle with the fresh juice. Serve with a delicious salad.
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