Directions

1. Heat a large pot of water and boil the potatoes and whole garlic until soft.
2. In the meantime, make the sauce.
3. Mix garlic, honey, Black Lime Pepper, lime juice, parsley and a pinch of salt in a small bowl.
4. On a low heat in a small pan, gently melt the butter then pour in the sauce mixture.
5. Stir to combine then increase the temperature to a medium heat.
6. Once the sauce has reduced by half then pour in the water, stir and continue to reduce it.
7. Stir often and control the heat so the butter doesn’t burn. The sauce is ready when it is thick and the garlic has cooked through, it should take about 5 minutes to make.
8. Set the sauce aside when done.
9. Next generously sprinkle salt over the salmon skin.
10. Heat the oil in a non-stick frying pan on a medium to high heat and once sizzling add the salmon, skin side down.
11. Cook for a good few minutes until the skin becomes crispy.
12. Keep an eye on the temperature to make sure it doesn’t burn.
13. Steam the beans and drain the potatoes whilst cooking the salmon. Continue to fry the salmon, cooking each side for a few minutes until cooked to your liking.
14. Mash the potatoes until smooth, adding in milk, butter and salt.
15. Serve the salmon on a mound of mash with green beans and lashings of sauce. Season with salt and serve with lime slices.