Crispy Salmon with chilli lime sauce

4 salmon fillets, with skin attached
juice of 2 limes
1 tsp sweet chilli sauce
1 tsp fish sauce
Asian greens of your choice, trimmed and washed

1. Spray a hot non-stick wok or frypan with light canola oil.
2. Cook fish, skin side down until crisp then turn and cook for a further 2 minutes.
3. Remove fish and keep warm.
4. Spray remaining pan or wok juices with small squirt of canola.
5. Add lime, chilli and fish sauce. Cook, stirring for 1 minute. Add greens.
6. Serve fish immediately, skin side up with greens and sauce. Garnish with chopped chilli.

SERVES 4