Grilled Salmon with Tomato, Capers & Herby Sauce
From entertaining guests to a romantic dinner at home, this recipe for Grilled Salmon with Tomato, Capers & Herby Sauce makes for a fresh summer lunch or dinner that's sure to impress.
Recipe Tip You can also blanch the asparagus for 3 minutes to ensure the stalks remain crisp.
Ingredients
- 1/3 cup parsley leaves
- 1/4 cup basil leaves
- 3 anchovy fillets, chopped
- 2 tablespoons white wine vinegar
- 480 grams salmon fillets
- 1 tablespoons baby capers
- 1 lemon, wedges
- 1 clove garlic, crushed
- 3 tomatoes, finely chopped
- 1 bunch broccolini
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup parsley leaves
- 1/4 cup basil leaves
- 3 anchovy fillets, chopped
- 2 tablespoons white wine vinegar
- 480 grams salmon fillets
- 1 tablespoons baby capers
- 1 lemon, wedges
- 1 clove garlic, crushed
- 3 tomatoes, finely chopped
- 1 bunch broccolini
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 4To make the dressing, in a small food processor, combine herbs, 1/4 cup of the oil, vinegar, anchovies and garlic until smooth. Season, then set aside.
- Step 2 of 4Pat fish skin dry with a paper towel and sprinkle with salt.
- Step 3 of 4In a large frying pan, heat remaining oil on high. Cook fish, skin-side down, for 3-4 minutes. Turn and cook for 3-5 minutes, depending on thickness of fish, until cooked through.
- Step 4 of 4In a bowl, combine tomato and capers. To serve, spoon over fish with dressing on top. Accompany with asparagus and lemon.
Method
- Step 1 of 4To make the dressing, in a small food processor, combine herbs, 1/4 cup of the oil, vinegar, anchovies and garlic until smooth. Season, then set aside.
- Step 2 of 4Pat fish skin dry with a paper towel and sprinkle with salt.
- Step 3 of 4In a large frying pan, heat remaining oil on high. Cook fish, skin-side down, for 3-4 minutes. Turn and cook for 3-5 minutes, depending on thickness of fish, until cooked through.
- Step 4 of 4In a bowl, combine tomato and capers. To serve, spoon over fish with dressing on top. Accompany with asparagus and lemon.
Nutrition per serving
1992 Kilojoules
Protein23 grams
Fat40 grams
Carbs5 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4To make the dressing, in a small food processor, combine herbs, 1/4 cup of the oil, vinegar, anchovies and garlic until smooth. Season, then set aside.
- Step 2 of 4Pat fish skin dry with a paper towel and sprinkle with salt.
- Step 3 of 4In a large frying pan, heat remaining oil on high. Cook fish, skin-side down, for 3-4 minutes. Turn and cook for 3-5 minutes, depending on thickness of fish, until cooked through.
- Step 4 of 4In a bowl, combine tomato and capers. To serve, spoon over fish with dressing on top. Accompany with asparagus and lemon.