Salmon Piccata with Tomato & Crispy Caper Salad
This is our version of a salmon piccata, made with our Lemon & Caper Dressing. The crispy, buttery salmon pairs perfectly with the zesty dressing, and the tomato and crispy caper salad adds a delicious sweet and salty mix.
Serves 2
INGREDIENTS
2 x 120g salmon fillet pieces
2 tbsp plain flour
1 tsp salt
½ tsp pepper
3 tbsp Cold Pressed Rapeseed Oil
2 tbsp unsalted butter
10-12 mixed colour tomatoes
2 tbsp capers
To start, slice up your tomatoes into wedges, before tossing in Lemon & Caper Dressing and setting aside.
Next, remove the skin from the salmon, then season with salt & pepper before dredging in flour. Heat up the cold pressed rapeseed oil in a frying pan before frying the salmon until golden, about 5 minutes on each side. After the first few minutes of cooking, add the butter to the pan.
Once the salmon is mostly cooked, add the capers to the pan to crisp them up. Serve the salmon on top of the tomatoes, with the capers sprinkled over the top, and a final drizzle of dressing.
