with Caper Butter Sauce
God bless the clever clogs who first thought to try the budding fruit of the caper bush and found them to be delicious. Without them, we just don’t know what on earth we’d put with salmon! It’s truly a match for the ages. A beautiful butter and caper sauce with lemon and fresh dill brings this simple trio of salmon, creamy potatoes and green beans to life. Cheers capers!
Allergens
Utensils
Tags
Potatoes
450 g
Green beans
100 g
Salmon
2 fillet
Butter
1 tbs
Lemon
0.5
Dill
1 tbs
Capers
1 tbs
Bring a large pot of salted water to the boil. Add the potatoes and cook for about 15 minutes or until tender when pierced with a knife. In the same pot, add the green beans and blanch them for 1 minute or until bright green and crunchy. Drain the vegetables.
Meanwhile, season both sides of the salmon fillets with a pinch of salt and pepper. Heat a little olive oil in a medium frying pan over a medium-high heat. Place the salmon in the pan and cook for 2-3 minutes on each side, or until almost cooked through. Stir through the butter and reduce to a low heat.
Once the butter has melted add in the lemon juice and spoon the pan juices over the salmon before removing it from the pan. Take the pan off the heat, add the dill and the capers and season with a bit of pepper.
Divide the potatoes and beans between plates, drizzle with a little olive oil and season with salt and pepper. Serve your pan-fried salmon on the side with the caper butter sauce.
0
kJ
Energy (kJ)
1650
kcal
Calories
13.4
g
Fat
4.9
g
of which saturates
34.8
g
Carbohydrate
2.6
g
of which sugars
0
g
Dietary Fibre
30.7
g
Protein
0
mg
Cholesterol
320
mg
Sodium
