Recipes Baked tomato and leek salmon with caper sauce

Recipes Baked tomato and leek salmon with caper sauce

Recipes Baked tomato and leek salmon with caper sauce

Recipes Baked tomato and leek salmon with caper sauce Baked Atlantic salmon with zesty caper sauce is an ideal addition to the special lunch menu. Baked tomato and leek salmon with caper sauce

Ingredients

  • 400g tomato medley mix
  • one small leek, trimmed, chopped up, washed
  • two teaspoons fennel seeds
  • two tablespoons olive oil
  • 1. 5kg entire side associated with Tassal salmon (1 huge fillet)
  • one small citrus, thinly sliced
  • 1/4 cup dry light wines
  • 50g butter
  • two tablespoons used up capers, rinsed
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons roughly chopped fresh flat-leaf parsley results in

Method

  • Step one Preset the oven to 180�C/160�C fan-forced. Quarter huge tomatoes and halve moderate and little ones. Place in the bowl. Include leek, fennel seeds and 1 tea spoon oil. Season. Place evade sheets, somewhat overlapping, on a huge baking tray. Best with a piece of baking paper. Location salmon upon baking paper. Top salmon with tomato mixture. Arrange lemon upon top. Drizzle with wine. Bring two long edges of foil up in order to centre. Collapse to seal. Roll upward ends to surround salmon.
  • 2 Bake for 30 in order to 40 short minutes for medium or till cooked want.
  • Step 3 or more Place butter and staying oil inside a small frying skillet over moderate heat. Cook for just two in order to 3 a few minutes or until butter can be foaming. Include capers and rind. Make for five minutes or until capers are sharp. Season with salt and pepper.
  • Step four Carefully exchange salmon to a plate. Sprinkle with parsley and drizzle with caper sauce. Serve.