Lime Begonia Butter:
1/4 cup butter
1 teaspoon grated lime zest
1 teaspoon lime juice
Pinch freshly ground pepper
1 tablespoon shredded tuberous begonia petals
Salmon:
6 Atlantic salmon fillets (about 6 ounces each)
Canola oil
Juice of half a lime
Salt and freshly ground pepper
Garnish; turberous begonia flowers

Preparation Instructions:

Butter: In small bowl, blend ingredients together. Cover and chill. (Alternately, shape butter into small log in plastic wrap and chill; cut in slices to serve on salmon).

Salmon: Brush fillets lightly with oil. In nonstick skillet over high heat, sear fish for 45 seconds per side. Transfer to lightly oiled, rimmed baking sheet. Sprinkle with lime juice, salt and pepper. Roast i 400 degree oven until just cooked through about 8 to 10 minutes.

Serve immediately, topping each portion with a slice or spoonful of Lime Begonia Butter. Garnish with flowers.

Per serving: 326 calories; 20 g fat; 0 g carbohydrates; 35 g protein.