Salmon skewers with caper and dill butter sauce

Cooking Fish Salmon skewers with caper and dill butter sauce

Dinner is easy with these salmon skewers with caper and dill butter sauce.

Lables: Egg free Gluten free Lactose free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Thread salmon, tomato and capsicum onto skewers. Brush with 1 tablespoon oil. Sprinkle with lemon pepper.
  2. Heat remaining oil in a small saucepan over high heat. Add capers. Cook, shaking pan, for 1 to 2 minutes or until they are crisp but not browned. Reduce heat to low. Stir in butter until melted and foamy. Remove pan from heat. Carefully stir in lemon rind, lemon juice and dill (sauce will splatter). Season with salt and pepper. Cover to keep warm.
  3. Heat chargrill pan or barbecue chargrill on medium-high heat. Cook skewers, turning, for 4 minutes for medium or until cooked to your liking. Serve skewers with rice and baby spinach and drizzled with caper sauce.

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400g skinless, boneless salmon portions, cut into 2cm pieces
250g mini roma tomatoes
1 yellow capsicum, cut into 2cm pieces
1/4 cup extra virgin olive oil
1 tsp lemon-pepper seasoning
1 tbsp drained capers, rinsed
50g butter, chopped
2 tbsp finely grated lemon rind
1/3 cup lemon juice
1/4 cup fresh dill leaves
Steamed basmati rice and baby spinach, to serve

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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