3-4 salmon fillets (or steaks) with skin - smoked is better but not essential
1 clove garlic - crushed or very finely chopped
About 1 tablespoon of olive oil
About 2-3 tablespoons of fresh coriander (not ground coriander)
1 lime
Crushed/milled black peppercorns (to taste)

Grate the zest off half of the lime. You should use the fine part of the grater and use no more than about 2-3 strokes each time. You should still be able to see a bit of green where you have grated - the white part under the zest is very bitter tasting and you don't want it in the dish.

Juice the lime and combine juice with the zest.

Add the coriander and oil to the lime mixture and mix well.

Sprinkle the garlic and pepper over the salmon and pan-fry skin-side down for around 5 minutes for fillets (or two minutes for steaks - steaks cook quicker) . Cook on a medium heat - if the heat is too high you will overcook the salmon. Flip over and add the lime + coriander to the pan and finish cooking. Quickly toss the fillets a couple of times before removing from the pan.

This can be served as an appertiser for three to four people on it's own, or can be served with rice (a mixture of basmati and wild rice is really nice) as a main meal.