Recipe Credit: Delicious (www.delicious.com.au/)

Ingredients

• 4 x 160g salmon fillets, skin on
• 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.