FOOD | WEEKEND
ROA S T S A L M O N & C A P E RS
W I T H H E RB C RE A M
Serves 6
Takes 45 mins
Cost per serve £2.91
1 garlic bulb
1 tbsp olive oil, plus 1 tsp
1kg side of salmon, skin on, pin
bones removed
50g unsalted butter
2 tbsp capers, rinsed
10g fresh parsley, 5g finely
chopped, 3g roughly chopped,
2g leaves picked
10g fresh dill, 5g finely chopped,
3g roughly chopped, 2g leaves
picked
1 orange, very thinly sliced
1 tsp wholegrain mustard
½ lemon, juiced
150g 50% less fat crème fraîche or
Greek yogurt
1 Preheat the oven to gas 7, 220°C,
fan 200°C. Cut the top off the garlic
bulb to expose the ends of the
cloves. Drizzle with 1 tsp oil, wrap
in foil and roast for 40 mins until
really soft.
2 Meanwhile, season the salmon on
both sides. Melt the butter in a
large, flameproof heavy roasting tin
(big enough for the salmon), add
the capers and half the roughly
chopped herbs.
3 Put the salmon in the tin,
skin-side down, and baste the top
with the herb butter. Add the
orange slices, tucking some
underneath. Roast for 15-20 mins
until the thickest part of the fish is
cooked through.
4 For the herb cream, squeeze the
soft garlic from its skin into a bowl
and mash with the remaining 1 tbsp
oil, the mustard and lemon juice;
season. Stir in the crème fraîche
and finely chopped herbs.
5 Transfer the salmon to a warm
serving platter and drizzle any
herby butter and capers from the
tin over the top. Decorate
with the roasted orange slices
and the parsley and dill leaves.
Serve with the herb cream.
Each serving contains
Energy
1905kJ
458kcal
23%
Fat
Saturates
34g 10g
48% 50%
Sugars
Salt
3g
3%
0.8g
13%
of the reference intake. See page 105.
Carbohydrate 4g Protein 35g Fibre 1g
WINE MATCH
For salmon, a
chilled Pinot Noir
like Tesco Finest
Central Otago
Pinot Noir, £13*,
will pick up the
richness of the
fish perfectly.
*
Price excludes Scotland and Wales
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