Quick & Easy

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

Photographer: Dean Wilmot. Stylist: Kate Nixon

4
14M

Ingredients

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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