Caper-Baked Salmon

Caper-Baked Salmon

Ready in 25 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 11, 2017.

With lemon peas, leek, kale and broccolini


Ingredients

CAPER-BAKED SALMON AND BROCCOLI

  • 250g skinless salmon fillet
  • 1½ teaspoons finely chopped capers
  • 1 teaspoon lemon juice (zest reserved)
  • ¾ teaspoon wholegrain mustard
  • 2 tablespoons finely chopped parsley leaves and stalks
  • ½ head broccoli

LEMON PEAS, LEEK AND KALE

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ leek, white and pale green part only, cut in half lengthways and thinly sliced
  • 1 clove garlic, minced or finely chopped
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 125g frozen peas
  • ¼ cup water
  • ½ bag baby kale leaves
  • Zest of ½ lemon

TO SERVE

  • ½ lemon, cut into wedges

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Pat salmon dry with paper towels and remove any remaining pin bones. Cut lengthways into 2 pieces, place on one side of prepared tray and season with salt and pepper. In a small bowl, combine capers, lemon juice, mustard and parsley and mix well. Set both aside.
  3. Heat oil in a medium fry-pan on medium heat. Cook leek, garlic, first measure of water and salt for 5–7 minutes, stirring often, until softened and starting to caramelise. Increase heat to medium-high and add peas and second measure of water. Cook a further 2 minutes, until liquid has evaporated.
  4. While leeks are cooking, evenly spread caper mixture over salmon pieces. Cut broccoli into very small florets and place on same tray as salmon. Season broccoli with salt and pepper.
  5. Bake salmon and broccoli (on upper oven rack) for 6–8 minutes for medium-rare, or until salmon is cooked to your liking and broccoli is slightly charred. If salmon is cooked before broccoli, remove from oven tray and return broccoli to oven for the final 1-2 minutes.
  6. While salmon and broccoli are cooking, roughly chop kale leaves. When leek has finished cooking, stir through kale and lemon zest and season to taste with salt and pepper. Remove from heat.
  7. Divide lemon peas, leek and kale between plates. Top with a piece of caper-baked salmon and serve broccoli on the side. Serve with a wedge of lemon to squeeze over just before eating.

Nutritional Information

Energy 1865 kj
446 kcal
Protein 21.2g
Carbohydrate 10.3g
Fat 31.6g