Salmon and lemon and caper butter
The Australian Women’s Weekly
Photographer: Dean Wilmot. Stylist: Kate Nixon
Salmon and lemon and caper butter
INGREDIENTS
30g butter, softened
2 teaspoons finely chopped fresh
flat-leaf parsley
2 teaspoons rinsed, drained baby capers, chopped finely
½ teaspoon finely grated lemon rind
1 drained anchovy fillet, chopped finely
4 x 180g salmon fillets, skin on
METHOD
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.
Cook fish, skin-side down, in heated oiled large frying pan about 5 minutes or until skin is crisp. Turn fish, cook about 3 minutes. Remove fish from pan, cover; stand 5 minutes.
Serve fish with slices of lemon caper butter.
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