Name: Salmon with lemon and caper butter
Cook time: 14 min
Total time: 14 min
Yield: 4
Ingredients: 30 gram butter, softened; 2 teaspoon finely chopped fresh flat-leaf parsley; 2 teaspoon rinsed, drained baby capers, chopped finely; 1/2 teaspoon finely grated lemon rind; 1 drained anchovy fillet, chopped finely; 4 180g salmon fillets, skin on

Salmon with lemon and caper butter

Salted capers are a good choice for this delicious salmon with lemon and caper butter as the texture holds up beautifully when finely chopped. Serve with a peppery watercress salad on the side.

Photographer: Dean Wilmot. Stylist: Kate Nixon

Ingredients

30 gram butter, softened

2 teaspoon finely chopped fresh flat-leaf parsley

2 teaspoon rinsed, drained baby capers, chopped finely

1/2 teaspoon finely grated lemon rind

1 drained anchovy fillet, chopped finely

4 180g salmon fillets, skin on

Method

1.Combine butter, parsley, capers, rind and anchovy in small bowl. Place mixture on plastic wrap, shape into a log. Wrap tightly then freeze until firm.

2.Cook fish, skin-side down, in heated oiled large frying pan, 5 minutes, or until skin is crisp. Turn fish, cook about 3 minutes. Remove fish from pan, cover. Stand 5 minutes.

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Ingredients

Method

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