4 tablespoons butter
4 salmon steaks
5 ounces Muscat grapes
grated zest and juice of 1/2 lime
2 tablespoons almonds, toasted
salt and pepper

To Garnish
fresh cilantro
lime wedges

Melt the butter in a skillet. Add the salmon steaks and cook for I minute each side. Reduce the heat and cook for a further 3-5 minutes on each side or until a knife will slide in easily next to the bone, depending on the thickness. Remove from the skillet and keep warm.

Peel and halve the grapes, then remove the seeds. Stir the lime zest and juice into the pan. Add the grapes and cook gently for 2 minutes. Stir in the almonds. Season to taste. Cook for a further minute. Pour the sauce over the salmon steaks, garnish and serve.

SERVES 4