This pan-fried crispy skinned Salmon Fillet with Slow Roast Tomato, Spinach and Lemon Caper Butter is brought to you by Vogel St. Kitchen.
Salmon Fillet with Slow Roast Tomato, Spinach and Lemon Caper Butter Recipe
Serves 1
Ingredients:
1 salmon fillet, pin boned
Handful baby spinach wilted
3 or 4 slow roast tomatoes on the vine
½ cup cubed roasted potatoes
Lemon caper butter
100g butter
Juice of two lemons
1 tablespoon slivered almonds
Handful capers
Handful finely chopped herbs
Method:
Melt butter and warm the rest of sauce ingredients through in a pan.
Heat a cast iron skillet in wood fired oven (or conventional oven), place a little olive oil into pan and then the salmon fillet, skin side down.
Cover with foil then place in the oven for 7-8 minutes until the salmon flakes with a fork but is still pink.
Serve with the warm slow roast tomatoes, wilted spinach, roast cubed potatoes and pour a generous amount of caper butter sauce over the top.
