Ingredients

The following ingredients have 4 Servings
  • 4 x 160g salmon fillets, skin on
  • 2 tbs salted (or brined) capers, drained, rinsed and chopped
  • 1 spring onion, finely sliced
  • 2 tsp finger lime caviar (or ½ lime, segmented and finely chopped)
  • 2 tbs toasted almonds, chopped
  • 1/3 cup (80ml) olive oil
  • 3 sprigs dill, roughly chopped
  • Juice of ½ lemon
  • 400g green beans, steamed, to serve
  • Mixed leaves to serve

Instruction

  • Allow salmon fillets to come to room temperature.
  • Meanwhile, in a bowl combine capers, spring onion, finger lime caviar, almonds, ¼ cup (60ml) olive oil, dill and lemon juice. Season with salt and pepper. Set aside.
  • Heat remaining 1 tbs oil in a large non-stick pan over high heat. Cook salmon skin side down for 2-3 minutes until skin is golden and crispy. Turn and cook for another 2 minutes or until just cooked through.
  • Place fish on serving dishes and spoon over lime caviar and caper dressing. Serve with green beans and mixed leaves.