Crispy Skin Salmon with Caper Dressing
This delicious dressing can also be used over tuna, veal or grilled asparagus. A recipe that truly lets the quality ingredients shine.
2 Salmon fillets
20mL Pukara Estate Premium Extra Virgin Olive Oil
2 tsp Pukara Estate Pepper & Olive Smoked Salt Flakes
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 tbls 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.