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Crispy skin salmon with dill and caper sauce
Crispy skin salmon with dill and caper sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious recipe crafted by a home chef; not taste.com.au tested.
Ingredients:
  • 4 salmon fillets, deboned, skin on
  • 7.20 gm sea salt flakes (or similar)
  • 1 tsp fresh ground pepper, to taste
  • 13.80 gm olive oil
  • 80ml thickened cream
  • 10g butter
  • 1 egg yolk
  • 20.00 ml lemon rind, finely grated
  • 21.00 gm lemon juice
  • 40.00 ml baby capers, rinsed & drained
  • 40.00 ml fresh dill, finely chopped
  • 20g butter, extra
  • 1 large bunch baby spinach
Instructions:
  • Coat each salmon fillet lightly with olive oil and season with sea salt flakes and pepper. Set aside.
  • Heat a large frypan over medium heat and add 2 teaspoons of olive oil.
  • Arrange the salmon fillets in the pan with the skin side facing down.
  • Press the salmon lightly with a spatula in the pan for about a minute to prevent curling and ensure even cooking.
  • Flip the salmon after 3-5 minutes and cook for an additional 3 minutes to your desired doneness. Once cooked, transfer the salmon from the pan and cover to maintain warmth.
  • In a small pan, gently heat the cream and lemon rind until it begins to lightly simmer. Stir in the lemon juice, butter, and a pinch of freshly ground pepper to taste for 30 seconds. Remove from heat.
  • Whisk in the egg yolk until the sauce thickens, then gently fold in the dill and capers. Keep warm without simmering.
  • Warm up 20g of butter in a large pan, then add the baby spinach and gently stir until it wilts and soaks up the butter.
  • First, elegantly arrange the fresh spinach on individual serving plates. Next, delicately place the tender salmon fillets atop the bed of spinach. Drizzle the luscious dill and caper sauce over the salmon. Serve alongside your preferred sides to create a truly delightful meal. Enjoy every delectable bite!

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