Salmon Skewers With Crab And Chilli Lime Butter | Donna Hay

Ingredients

• 125g unsalted butter, softened
• 200g cooked picked crab meat+
• sea salt flakes
• 1 teaspoon cracked black pepper
• 2 tablespoons tomato paste
• 3 long green chillies, chopped
• 2 tablespoons finely grated lime rind
• 1 tablespoon lime juice
• 6 kaffir lime leaves, finely chopped
• 8 x 120g salmon fillets, skin on
• baby (micro) herbs (optional) and lime wedges, to serve