Grilled salmon with caper and dill dressing
skinless salmon fillet(s)
560 g, (4x140g fillets)
1 whole, finely chopped
1 clove(s), crushed
2 tbs, finely chopped
baby capers, rinsed, drained
- Heat a grill on high. Place salmon flesh side up on a foiled-lined grill tray. Grill salmon 5cm from heat source for 3 minutes, without turning, until golden and almost cooked through.
- Meanwhile, combine remaining ingredients in a small bowl. Season with salt and pepper. Serve salmon drizzled with caper and dill dressing.