CAPER-BAKED SALMON WITH LEMON PEAS, LEEK, KALE & BROC­COLI

Hauraki Herald - - OUT & ABOUT -

Ready in: 25 min­utes Prep: 15 min­utes Cook: 15 min­utes Serves: 2

Caper-baked salmon and broc­coli

250g skin­less salmon fil­let 11⁄ tea­spoons finely chopped capers

1 tea­spoon lemon juice (re­serve zest first)

tea­spoon whole­grain mus­tard 2 ta­ble­spoons finely chopped pars­ley leaves and stalks

head broc­coli

Lemon peas, leek and kale

tea­spoon oil, for cook­ing (or use spray oil)

leek, white and pale green part only, cut in half length­ways and thinly sliced

1 clove gar­lic, minced or finely

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Pat salmon dry with pa­per

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