Caper-Baked Salmon

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 11, 2017.

With lemon peas, leek, kale and broccolini.

Ingredients

1 teaspoon oil, for cooking (or use spray oil)
1 leek, white and pale green part only, cut in half lengthways and thinly sliced
2 cloves garlic, minced or finely chopped
3 tablespoons water
½ teaspoon salt
250g frozen peas
½ cup water
½ bag baby kale leaves
Zest of 1 lemon

oven to 220°C. Line an oven tray with baking paper.
Pat salmon dry with paper towels and remove any remaining pin bones. Cut lengthways into 4 even pieces, place on 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.
Heat oil in a large fry-pan on medium heat. Cook leek, garlic, first measure of water and salt for 5–7 minutes, stirring regularly, until softened and starting to caramelise. Increase heat to mediumhigh, add peas and second measure of water and cook for a further 3 minutes, or until liquid has evaporated.
While leeks are cooking, evenly spread caper mixture over salmon pieces. Trim 1cm woody ends off broccolini and place on same tray as salmon, in a single layer. Season broccolini with salt and pepper. Bake salmon and broccolini (on upper oven rack) for 6–8 minutes for mediumrare, or until salmon is cooked to your liking and broccolini is slightly charred.
While salmon and broccolini are cooking, roughly chop kale leaves. When leek is cooked, stir through kale and lemon zest and season to taste with salt and pepper. Remove from heat.
Divide lemon peas, leek and kale between plates. Top with a piece of caper-baked salmon and serve broccolini on the side. Serve with a wedge of lemon to squeeze over just before eating.