Salmon with Lime Ginger Butter

Pasta dishes are always a good idea!

Season the salmon cutlets with salt and freshly ground pepper and cook over steam for only 3 to 4 min. to keep them juicy. Blanch the lime zest in boiling hot water for a minute and set aside for garnish. Over low heat, warm the lime juice and ginger for two minutes.

Whisk in the cold butter, one flake at a time. Add the crème fraîche and season the sauce well with salt and freshly ground pepper.

Pour the sauce into the center of the plates, top with the salmon slices and garnish with the lime zest.

Serve with Chinese or Japanese rice noodles.

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