This is a recipe from a good friend of mine Gerry Kay that I’ve worked with and have known for many years and he does this beautifully. He, together with his wife and family owns Cafelicious, a buzzy cafe in Goolwa SA. Well worth a visit!
- Preparation time 10 minutes
- Cooking time 5 minutes
- Serves 2
Ingredients
- 2 x 150g salmon portions (skin off, pin boned and cut even)
- 10ml Jingilli extra virgin olive oil
- to taste salt flakes and freshly cracked black pepper
- ½ small bird’s eye chilli (sliced thin)
- 1 tablespoon small baby capers
- 2 tablespoons lemon juice
- 20g unsalted cold butter
- 2 tablespoons chopped continental parsley and chives
- 2 portions cooked sliced Dutch cream potatoes
- 1 small zucchini (sliced and grilled)
Method
Heat a heavy non stick pan and add the olive oil.
Season the salmon and cook on high until you have a good colour. This should take no more than three minutes. Turn the salmon over and add the sliced chilli, capers and lemon juice to the pan.
Grill for only 1 minute, then turn off the heat and add in the butter, spooning over the salmon until creamy, then add in the chopped parsley and chives.
Present on the sliced potatoes and grilled zucchini.