Lemon & Caper Baked Salmon
Serve this fresh lemon and caper baked salmon with a creamy dill beurre blanc sauce for an impressive dinner. This dish is a whānau beauty.
Ingredients
- 1 kilograms salmon side, skin on and bones removed
- 2 lemons
- 1 tablespoons olive oil
- 3 tablespoons capers
- 1 pinch pepper
- 1 pinch salt
Dill beurre blanc sauce
- 300 mL white wine
- 100 mL white wine vinegar
- 2 shallots, diced
- 4 black peppercorns
- 2 stalks parsley
- 80 mL cream
- 250 grams butter, cold and cubed
- 1 tablespoons dill, chopped
- 1 kilograms salmon side, skin on and bones removed
- 2 lemons
- 1 tablespoons olive oil
- 3 tablespoons capers
- 1 pinch pepper
- 1 pinch salt
Dill beurre blanc sauce
- 300 mL white wine
- 100 mL white wine vinegar
- 2 shallots, diced
- 4 black peppercorns
- 2 stalks parsley
- 80 mL cream
- 250 grams butter, cold and cubed
- 1 tablespoons dill, chopped
- Step 1 of 9Pat salmon dry and place onto a baking tray lined with baking paper.
- Step 2 of 9Brush flesh and skin with olive oil, season with salt and pepper.
- Step 3 of 9Thinly slice lemons and lay over salmon and underneath.
- Step 4 of 9Bake at 180॰C for 25 - 30 minutes.
- Step 5 of 9Rest for 10 mins and discard lemon slices.
- Step 6 of 9Dill beurre blanc sauce: Sweat off finely diced shallots for 2-3 mins. Add wine, vinegar, peppercorn and parsley stalks and cook ¾ of the way. Take off heat and strain through a fine mesh sieve (keeping the liquid).
- Step 7 of 9Add reduction to pot and bring to a simmer, add 80ml cream. Take off heat and slowly whisk in cubes of cold butter until consistency is right and taste is good. Season with salt as you go.
- Step 8 of 9Finely chop the dill and add enough to taste
- Step 9 of 9Keep the sauce warm until you are ready to serve the salmon, but ideally serve immediately.
Method
- Step 1 of 9Pat salmon dry and place onto a baking tray lined with baking paper.
- Step 2 of 9Brush flesh and skin with olive oil, season with salt and pepper.
- Step 3 of 9Thinly slice lemons and lay over salmon and underneath.
- Step 4 of 9Bake at 180॰C for 25 - 30 minutes.
- Step 5 of 9Rest for 10 mins and discard lemon slices.
- Step 6 of 9Dill beurre blanc sauce: Sweat off finely diced shallots for 2-3 mins. Add wine, vinegar, peppercorn and parsley stalks and cook ¾ of the way. Take off heat and strain through a fine mesh sieve (keeping the liquid).
- Step 7 of 9Add reduction to pot and bring to a simmer, add 80ml cream. Take off heat and slowly whisk in cubes of cold butter until consistency is right and taste is good. Season with salt as you go.
- Step 8 of 9Finely chop the dill and add enough to taste
- Step 9 of 9Keep the sauce warm until you are ready to serve the salmon, but ideally serve immediately.
Nutrition per serving
2157 Kilojoules
Protein18 grams
Fat46 grams
Carbs1 grams
Sugars1 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 9Pat salmon dry and place onto a baking tray lined with baking paper.
- Step 2 of 9Brush flesh and skin with olive oil, season with salt and pepper.
- Step 3 of 9Thinly slice lemons and lay over salmon and underneath.
- Step 4 of 9Bake at 180॰C for 25 - 30 minutes.
- Step 5 of 9Rest for 10 mins and discard lemon slices.
- Step 6 of 9Dill beurre blanc sauce: Sweat off finely diced shallots for 2-3 mins. Add wine, vinegar, peppercorn and parsley stalks and cook ¾ of the way. Take off heat and strain through a fine mesh sieve (keeping the liquid).
- Step 7 of 9Add reduction to pot and bring to a simmer, add 80ml cream. Take off heat and slowly whisk in cubes of cold butter until consistency is right and taste is good. Season with salt as you go.
- Step 8 of 9Finely chop the dill and add enough to taste
- Step 9 of 9Keep the sauce warm until you are ready to serve the salmon, but ideally serve immediately.