This dish makes me happy because every mouthful is filled with a surprise! Crispy salmon skin, sweet and flaky salmon flesh and the tang of the caper sauce come together to create a delicious experience.


RECIPE by Jasline Ng | STYLING by Paul Lowe | PHOTOGRAPHY byAlexandra Grablewski

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Serves 2

For the Fish:
2 salmon fillets
glug of olive oil
salt & freshly ground black pepper, to taste

For the Sauce:
2 tablespoons unsalted butter
1 clove garlic, finely chopped
juice & zest from 1⁄2 lemon, separated
1 teaspoon capers, chopped
1 tablespoon parsley, chopped
  1. Wash the salmon fillets and pat dry with paper towel.
  2. Turn the fish skin side up. Drizzle with olive oil and season with salt and black pepper (go light with the salt).
  3. Heat up a frying pan on high heat and drizzle with some olive oil. Place the fillets skin side down and reduce the heat to medium.
  4. Without touching the fish, let them pan-fry until the skin is crispy golden, about 3–5 minutes.
  5. Turn the fish over and pan-fry until cooked through, another 2–3 minutes. Transfer the fillets onto a plate and keep warm.
  6. Discard the oil in the frying pan and turn the heat down to low.
  7. Melt the butter and when the foam has subsided, add in the garlic and lemon zest and sauté until fragrant.
  8. Add in the lemon juice and capers and sauté for 1 minute. Stir in parsley and keep warm.
  9. Place the salmon fillet with mashed potatoes and sautéed vegetables. Spoon the sauce on top and serve immediately.

TIP:

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This dish makes me happy because every mouthful is filled with a surprise! Crispy salmon skin, sweet and flaky salmon flesh and the tang of the caper sauce come together to create a delicious experience.
Photography by

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