2 tbs salted (or brined) capers, drained, rinsed and chopped
1 spring onion, finely sliced
2 tsp finger lime caviar (or ½ lime, segmented and finely chopped)
2 tbs toasted almonds, chopped
1/3 cup (80ml) olive oil
3 sprigs dill, roughly chopped
Juice of ½ lemon
400g green beans, steamed, to serve
Mixed leaves to serve
Method
Allow salmon fillets to come to room temperature.
Meanwhile, in a bowl combine capers, spring onion, finger lime caviar, almonds, ¼ cup (60ml) olive oil, dill and lemon juice. Season with salt and pepper. Set aside.How to chop parsley, coriander and dill
Heat remaining 1 tbs oil in a large non-stick pan over high heat. Cook salmon skin side down for 2-3 minutes until skin is golden and crispy. Turn and cook for another 2 minutes or until just cooked through.
Place fish on serving dishes and spoon over lime caviar and caper dressing. Serve with green beans and mixed leaves.
