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The Art of Flavour Sunday e-magazine


Baked Salmon with Lemon Butter Sauce, Capers and Orange.

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  • 4 x 200g Salmon portions - skin off.

  • 4 x Medium potatoes - cut into 3cm chunks

  • Olive oil

  • 1 x Orange sliced - 1/2cm

  • For the Sauce

  • 2 x Tablespoons Capers, drained and rinsed

  • 1/2 x Teaspoon Lemon zest

  • 80g x Butter, salt reduced

  • 2 x Garlic cloves - finely grated

  • Juice x 1/2 lemon

  • 1/2 x Teaspoon black pepper - ground


In a baking dish place a baking sheet and with a little olive oil place the orange slices across the base. Next pat dry the Salmon, rub on olive oil and season to your taste. Place the Salmon on top of the orange slices so the salmon fits snugly over the orange. Then in a medium hot oven bake for 25 - 30 minutes so the salmon is flaky.

Place the potato chunks in a steamer and cook until just starting to soften then hold in the steamer ready for service.

The Caper, Butter and Lemon Sauce in a small sauce pan, melt butter over medium heat then add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper and serve over the salmon.

Comments: The orange slices should be served with the salmon.