Name: Salmon skewers with caper and dill butter sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 400g skinless, boneless salmon portions, cut into 2cm pieces; 250g mini roma tomatoes; 1 yellow capsicum, cut into 2cm pieces; 56.88 gm extra virgin olive oil; 2.50 gm lemon-pepper seasoning; 20.00 ml drained capers, rinsed; 50g butter, chopped; 40.00 ml finely grated lemon rind; 86.63 gm lemon juice; 62.50 ml fresh dill leaves; Steamed basmati rice, to serve; Baby spinach, to serve

Salmon skewers with caper and dill butter sauce

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Easy and delicious salmon skewers with caper-dill butter sauce for dinner.

Ingredients:

400g skinless, boneless salmon portions, cut into 2cm pieces
250g mini roma tomatoes
1 yellow capsicum, cut into 2cm pieces
56.88 gm extra virgin olive oil
2.50 gm lemon-pepper seasoning
20.00 ml drained capers, rinsed
50g butter, chopped
40.00 ml finely grated lemon rind
86.63 gm lemon juice
62.50 ml fresh dill leaves
Steamed basmati rice, to serve
Baby spinach, to serve

Instructions:

Skewer together the salmon, tomato, and capsicum. Drizzle with 1 tablespoon of oil and generously sprinkle with zesty lemon pepper.
In a small saucepan, heat the remaining oil over high heat. Add capers and cook for 1 to 2 minutes, shaking the pan until they are crisp but not browned. Reduce heat to low and stir in butter until melted and foamy. Remove from heat and carefully stir in lemon rind, lemon juice, and dill (watch for splattering). Season with salt and pepper, then cover to keep warm.
Preheat a chargrill pan or barbecue on medium-high heat. Grill skewers for about 4 minutes until medium or cooked to your liking. Serve with rice and baby spinach, topped with a drizzle of caper sauce.

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