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Baked Salmon With Caper Sauce
This baked salmon and zesty caper sauce is the perfect addition to any dinner party menu.
Prep Time: 00:20
Cook Time: 00:40
400 g cherry tomatoes
1 small leek, trimmed and sliced
2 teaspoons fennel seeds
2 tablespoons olive oil
1 .5kg whole side of salmon (1 large fillet)
1 lemon, thinly sliced
1/4 cup white wine
50 g butter
2 tablespoons capers, drained
2 teaspoons finely grated lemon rind
2 tablespoons roughly chopped fresh parsley
1Preheat oven your oven to 180C/355F.
2Halve your cherry tomatoes and place in a bowl. Add your leek, fennel seeds a 1 tbsp of oil. Season with salt and pepper.
3Place two sheets of baking paper on top of a baking sheet, leaving enough to overlap the edges (this is what you'll wrap your salmon in) and place a piece of baking paper on top. Place your salmon on top of your prepared tray, topping with your tomato mixture.
4Arrange your lemon slices on top of your salmon and drizzle with wine. Fold your foil pieces over your salmon, enclosing the salmon in a pocket and sealing all of the edges.
5Bake for 30 to 40 minutes for medium or until cooked to your liking.
6Place butter and remaining oil in a small frying pan over medium heat. Cook for 2 to 3 minutes or until butter is foaming. Add capers and rind. Cook for 5 minutes or until capers are crisp. Season with salt and pepper.
7Carefully transfer salmon to a platter. Sprinkle with parsley and drizzle with caper sauce.
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