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Barbecued salmon with oregano and caper dressing

Name: Barbecued salmon with oregano and caper dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 200g skinless salmon fillets, pin-boned; Olive oil, to brush; Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve; 2 tbs lemon juice, or more to taste; 1/3 cup (80ml) extra virgin olive oil; 1 tbs small salted capers, rinsed, drained; 1 tbs finely shredded oregano leaves

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Barbecued salmon with oregano and caper dressing

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by Belinda Jeffery

Cook and author

Oct 03, 2015

This barbecued salmon goes wonderfully with a dollop of classic Greek skordalia. Serve it with a light and zesty pilaf, and you have a fantastic main course that’s perfect for a spring lunch.

4 x 200g skinless salmon fillets, pin-boned
Olive oil, to brush
Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve

Dressing

2 tbs lemon juice, or more to taste
1/3 cup (80ml) extra virgin olive oil
1 tbs small salted capers, rinsed, drained
1 tbs finely shredded oregano leaves

Method

1.

Preheat a barbecue or large chargrill pan to medium-high.
2.

Brush the salmon fillets lightly with oil and season. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre. Loosely cover with foil and rest for a few minutes.
3.

For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
4.

To serve, divide the salmon among plates and spoon the dressing over the top. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.