Baked Salmon with Caper Sauce

This baked salmon and zesty caper sauce is the perfect addition to any dinner party menu.

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Baked Salmon with Caper Sauce

Author: Nicole O'Neil

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This baked salmon and zesty caper sauce is the perfect addition to any dinner party menu.

Ingredients

• 400 g cherry tomatoes
• 1 small leek, trimmed and sliced
• 2 teaspoons fennel seeds
• 2 tablespoons olive oil
• 1 .5kg whole side of salmon (1 large fillet)
• 1 lemon, thinly sliced
• 1/4 cup white wine
• 50 g butter
• 2 tablespoons capers, drained
• 2 teaspoons finely grated lemon rind
• 2 tablespoons roughly chopped fresh parsley

Instructions

1. Preheat oven your oven to 180C/355F.
2. Halve your cherry tomatoes and place in a bowl. Add your leek, fennel seeds a 1 tbsp of oil. Season with salt and pepper.
3. Place two sheets of baking paper on top of a baking sheet, leaving enough to overlap the edges (this is what you'll wrap your salmon in) and place a piece of baking paper on top. Place your salmon on top of your prepared tray, topping with your tomato mixture.
4. Arrange your lemon slices on top of your salmon and drizzle with wine. Fold your foil pieces over your salmon, enclosing the salmon in a pocket and sealing all of the edges.
5. Bake for 30 to 40 minutes for medium or until cooked to your liking.
6. Place butter and remaining oil in a small frying pan over medium heat. Cook for 2 to 3 minutes or until butter is foaming. Add capers and rind. Cook for 5 minutes or until capers are crisp. Season with salt and pepper.
7. Carefully transfer salmon to a platter. Sprinkle with parsley and drizzle with caper sauce.

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salmon, dinner, lunch

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