Crispy Skinned Salmon with Lemon, Dill & Caper Sauce

Crispy Skinned Salmon with Lemon, Dill & Caper Sauce

Serve: 0
Preparation Time: 0 minutes
Cooking Time: 0 minutes

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

GLAD® Foil

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Method

  1. 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.
  2. After about 3 minutes, turn the salmon and cook for a further 2 minutes or until cooked as desired. Remove salmon from pan; cover with GLAD® Foil to keep warm.
  3. Meanwhile, in a separate small pan, heat cream and lemon 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 pepper.
  4. Serve salmon and sauce with boiled potatoes and steamed asparagus, if desired.

Tips

Not suitable to freeze or microwave.

Go to WATCH JULIE COOK - CRISPY SKINNED SALMON WITH LEMON, DILL & CAPER SAUCE

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