Crispy skinned salmon with lemon, dill and caper sauce
Fresh salmon is delightful and best served simply. It can be done on the barbecue – served with a fresh salad and a cold glass of white wine, this is perfect for alfresco dining!
INGREDIENTS
1 teaspoon olive oil (or olive oil spray)
4 (720g) fresh salmon fillets, skin on
1/3 cup (80ml) thickened cream
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice
10g butter
1 egg yolk
2 tablespoons baby capers, rinsed, drained
2 tablespoons chopped dill
METHOD
Heat a large, non-stick frying pan over a medium-high heat. Add oil and place salmon in pan, skin-side down. Season top of salmon with a little salt and pepper. Using a spatula or egg flip, keep the salmon pressed lightly to the surface of the pan. The skin should have contact with the surface. If left alone, it will curl up.
After about 3 minutes, turn the salmon and cook for a further 2 minutes or until cooked as desired. Remove salmon from pan; cover to keep warm.
Meanwhile, in a separate small pan, heat cream and rind over a low heat until hot. Add juice and butter; stir to combine. Remove from heat and add egg yolk; whisk until the sauce thickens. Just before serving, stir in capers and dill. Add a twist of freshly ground black pepper.
Serve salmon and sauce with boiled potatoes and steamed asparagus, if desired.
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