Crispy Skin Salmon with Caper Dressing

A delicate flavoursome dressing that is extremely versatile.


2 Salmon fillets

20mL Pukara Estate Premium Olive Oil

2 tsp Pukara Estate Olive and Pepper Smoked Salt

Caper dressing:

80mL Pukara Estate White Balsamic Vinegar

80mL Pukara Estate Premium Extra Virgin Olive Oil

1 garlic clove, crushed

2 tbls Capers, roughly chopped

2 tbsl finely chopped parsley

1 tbls chopped dill


Place all dressing ingredients in a bowl and whisk until combined thoroughly.

Coat salmon fillets in olive oil, rub salt into the skin of each fillet. Heat a non-stick fry pan over a high heat. Pan-fry salmon skin side down for 3-4 minutes or until skin is crispy. Turn fillets and cook for a further 2 minutes for medium-rare.

Transfer to a plate and drizzle with dressing. Serve with steamed chat potatoes and green beans.