Salmon

Grilled salmon fillet with green beans, caper and almond sauce

Name: Grilled salmon fillet with green beans, caper and almond sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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Grilled salmon fillet with green beans, caper and almond sauce

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 03, 2016

The Australian native finger lime is often compared to caviar for its distinctive pop and makes a wonderful addition to this salmon recipe.

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

Method

1.

Allow salmon fillets to come to room temperature.
2.

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.
3.

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.
4.

Place fish on serving dishes and spoon over lime caviar and caper dressing. Serve with green beans and mixed leaves.