Seared salmon with caper and herb dressing
Skinless salmon fillet(s)
80 g, 6 spears
½ small, cut into thin wedges
2 tsp, chopped
2 tsp, finely chopped
Baby capers, rinsed, drained
1 tsp, chopped
1 x 3 second spray(s)
- Cook the potato in a saucepan of boiling water for 10 minutes or until tender. Thickly slice and set aside.
- Meanwhile, heat a chargrill pan on high. Lightly spray the salmon, asparagus and onion with olive oil and season with salt and freshly ground black pepper. Chargrill the salmon for 2–3 minutes each side for medium or until cooked to your liking. Chargrill the asparagus and onion, turning, for 5–6 minutes or until golden and tender.
- Combine the chives, mint, lemon juice, capers and oil in a small bowl.
- Arrange the sliced potato on a serving plate and top with the asparagus, onion and salmon. Drizzle with the caper and herb dressing.