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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