Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1/3 cup extra virgin olive oil
- 1/2 cup pitted Sicilian olives, sliced
- 1tablespoons capers, drained, rinsed
- 2 small lemons, 1 zested, 1 cut in half
- 1/4 cup continental parsley leaves, roughly chopped
- 800grams salmon fillets, skin on
- 1teaspoons sea salt flakes
- 1tablespoons red wine vinegar
Nutrition per serving
2550kJ
Protein
43.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make a perfectly crispy skin salmon for your next BBQ or family dinner. The olives, caper and lemon sauce take this recipe to the next level.
Method
Step 1 of 3
Heat 1/4 cup oil in a large frying pan over medium-high heat. Add olives, capers and zest, then cook, stirring occasionally, for 2 minutes or until olives are golden and crispy. Transfer to a bowl. Stir in parsley and season.
Step 2 of 3
Add lemon halves, cut-sides down, to pan. Cook for 5 minutes or until golden and caramelised. Transfer to a plate and cover to keep warm.
Step 3 of 3
Drizzle salmon, skin-side up, with remaining oil. Rub salt into skin. Place salmon, skin-side down, in pan and cook for 4 minutes or until skin is crisp. Flip and cook for a further 2 minutes or until just cooked through. Add olive mixture to pan with vinegar and cook for a further 1 minute. Serve with lemon halves.
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