Creamy Salmon with Caper & Herb Sauce
Try this easy salmon recipe for a delicious weeknight dinner. The salmon is served in a creamy sauce alongside garlic mash and steamed green beans.
Ingredients
- 2 tbs extra virgin olive oil
- 640g salmon fillets, skin on
- 1 brown onion, finely chopped
- 1/2 cup salt-reduced chicken stock
- 1/2 cup light thickened cream, for cooking
- 475g roasted garlic potato mash
- 2 small lemons
- 2 tbs drained capers, roughly chopped
- 1/2 punnet chives, finely chopped
- 1/4 punnet dill, sprigs picked, finely chopped
- 200g green beans, steamed (to serve)
Method
- Heat half the oil in a large frying pan over medium-high heat. Cook salmon, skin-sides down, for 6 minutes. Turn over. Cook for 4 minutes or until salmon is just cooked through. Transfer to a plate. Rest, loosely covered with foil, for 2 minutes.
- Heat remaining oil in same pan over medium-high heat. Cook onion, stirring, for 4 minutes or until softened. Add stock and cream, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 minutes or until sauce thickens slightly.
- Meanwhile, heat mash according to packet instructions.
- Juice 1 lemon and cut the remaining lemon into wedges. Stir capers, chives, dill and lemon juice into sauce. Season. Return salmon to pan and spoon over a little sauce. Serve with mash, green beans and lemon wedges.
