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Caper & herb crusted salmon

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B9, C, D
    MineralsNatrium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 10)

    2. 140g (2 cups) fresh breadcrumbs (made from day-old bread)

    3. 1 x 75g btl Sandhurst Baby Capers in Rock Salt, rinsed, drained

    4. 1 cup chopped fresh continental parsley

    5. 1/2 cup chopped fresh dill

    6. 2 tbs finely grated lemon rind

    7. 50g butter, melted

    8. 10 (about 170g each) skinless salmon fillets, pin boned

    9. Lemon wedges, to serve

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 200°C. Place the breadcrumbs, capers, parsley, dill and lemon rind in a large bowl. Add the butter and stir until well combined.

    2. Line a roasting pan with baking paper. Divide the breadcrumb mixture among salmon and press down firmly. Place, flesh-side down, in the pan. Roast for 20 minutes or until fish flakes easily when tested with a fork.

    3. Divide the salmon among serving plates and serve with lemon wedges.

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