Salmon with roasted sprouts and crisp ca­pers

Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

NU­TRI­TIONAL COUNT PER SERV­ING: PRO­TEIN (53.4G); CAR­BO­HY­DRATE (11.8G); TO­TAL FAT (36.3G); FI­BRE (8.9G) SERVES 4 PREP AND COOK TIME 30 MIN­UTES

¼ cup (35g) sliv­ered al­monds 2 ta­ble­spoons cold-pressed ex­tra-vir­gin olive oil 700g Brus­sels sprouts, trimmed, halved (or quar­tered if large) 2 ta­ble­spoons baby ca­pers 4 x 150g salmon fil­lets, pin-boned, skin on 1 le­mon, cut into wedges

YO­GHURT HERB SAUCE

²⁄₃ cup (190g) Greek-style yo­ghurt 2 ta­ble­spoons chopped dill 2 ta­ble­spoons chopped chives 1 clove gar­lic, crushed

1 Pre­heat oven to 180°C (160°C fan-forced). Line an oven tray with bak­ing pa­per. 2 Place al­monds on lined tray; roast for 6 min­utes or un­til golden. Trans­fer to a small bowl. Put oven tray aside for roast­ing sprouts. 3 Heat half the oil in a large non-stick fry­ing pan over medium heat; cook sprouts for 3 min­utes or un­til lightly golden. Sea­son. Trans­fer to tray; roast for 10 min­utes or un­til ten­der. Put pan aside for fry­ing ca­pers and salmon. 4 YO­GHURT HERB SAUCE Mean­while, com­bine all in­gre­di­ents in a small bowl. Sea­son to taste. 5 Pat ca­pers dry with pa­per towel. Heat re­main­ing oil in fry­ing pan over medium-high heat; cook ca­pers, stir­ring fre­quently, for 2 min­utes or un­til crisp (take care as the oil will splat­ter while cook­ing). Re­move with a slot­ted spoon; drain on pa­per towel. 6 Pat salmon dry with pa­per towel. Us­ing a sharp knife, make three 6cm cuts in the thick­est part of each fil­let; sea­son with salt. Cook fil­lets, skin-side down, in same fry­ing pan over medium heat for 5 min­utes or un­til golden and crisp. Turn; cook for a fur­ther 2 min­utes or un­til done as de­sired. 7 Serve salmon with Brus­sels sprouts, al­monds, ca­pers, Yo­ghurt Herb Sauce and le­mon wedges; sprin­kle with ex­tra chopped dill, if you like. Not suit­able to freeze or mi­crowave.

Recipes from Eat Good Food by Lorna Jane Clark­son, $44.99. Avail­able from Lorna Jane stores, and from lor­na­jane.com.

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