Classic Pan-Fried Salmon
with Caper Butter Sauce
God bless the clever clogs who first thought to try the budding fruit of the caper bush and found them to be delicious. Without them, we just don’t know what on earth we’d put with salmon! Caper sauce with lemon and fresh dill brings this simple trio of salmon, creamy potatoes and green beans to life.
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Ingredients
450 g
potatoes
100 g
green beans
½
lemon
1 tbs
dill
1 tbs
capers
2 fillet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
2 tsp
olive oil
1 tbs
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
To prepare your ingredients, halve the potatoes (unpeeled), trim the green beans, juice the lemon, finely chop the dill and drain and rinse the capers.
Place the potato in a large saucepan of water and bring to the boil. Cook for about 15 minutes or until tender when pierced with a knife. In the same pot, add the green beans and blanch them for 1 minute or until bright green and crunchy. Drain.
Meanwhile, season both sides of the salmon fillets with salt and pepper. Heat half of olive oil in a medium frying pan over a medium-high heat. Place the salmon skin side down in the pan and cook for 2-3 minutes on each side, or until almost cooked through. Stir through the butter and reduce to a low heat.
Once the butter has melted, add in the lemon juice and spoon the pan juices over the salmon. Remove the salmon from the pan. Take the pan off the heat and add the dill, capers and some pepper to the remaining butter and lemon sauce.
Divide the potato and green beans between plates, drizzle with the remaining olive oil and season with salt and pepper. Serve your pan-fried salmon on the side with the caper butter sauce.