Fish is quick to cook, nutritious and very satisfying. You can buy individual portions of salmon from a fishmonger or the fish counter at the supermarket, or simply buy a pack of two and save one portion for the next day!
This is my easy but rather effective recipe for salmon with dill and caper sauce. By finishing the salmon off in the oven the flavours of the fish intensify. And it gives you a chance to cook the vegetables and the sauce. This recipe scales up very well. I’m growing dill on my balcony at the moment which helps a bit. If you end up having to buy the small packs from the supermarket, then my tip is to use what you don’t need for this recipe to make dill butter (just roughly chop the remaining dill and blend with softened unsalted butter) which will keep well in the fridge in a sealed container for a week or two, or freeze the remaining fronds in icecubes to use at a later date.
Per person you will need
1 fillet of salmon
1 teaspon capers in brine (drained and rinsed)
2 or 3 sprigs of fresh dill chopped finely
Half a lemon
I glass of sauvignon blanc
2 oz unsalted butter
Melt the butter in a frying pan and seal the salmon. Carefully remove the salmon and place in an ovenproof serving dish, then put in in a medium oven with slices of the lemon laid across the top of the salmon to stop it drying out.(175c).
Add wine and capers to the pan, bring to the boil and reduce the liquid by half. Now add the finely chopped dill so that it warms through. Check the flavour and add salt and pepper to taste (I find it doesn’t need salt because of the capers).
When the salmon is cooked through (about 8 minutes, depending on the thickness of the fillet slices), remove from the oven and pour the sauce over.
Serve with Jersey Royal new potatoes and asparagus or other seasonal green vegetables.
Voila, fish with a flourish! From start to finish this Salmon dish should take you about 15 minutes to prepare and cook so why would you buy a ready meal?