Very simple but impressive salmon recipe which can be made in a matter of minutes.  I made a beetroot and feta salad on the side and served with boiled potatoes. You could vary the type of fish you use depending on your preference.  If you are out to impress make a parmesan crisp – see Karen’s tip!

Serves 2

Caper Crusted Salmon

Ingredients

½ cup of capers drained and squeezed dry

¼ cup of freshly grated parmesan

Rind of a fresh lime

2 salmon fillets

Olive oil to fry

Method

1. Process capers in a food processor using the pulse mode – you want them crushed but not mushy
2. Add parmesan cheese and lime zest
3. Place salmon in a small ovenproof  frying pan and pile the crust on top
4. Fry for approximately 4/5 minutes to suit your desired taste
5. Then place under hot grill to crisp up the crust
6. Serve with the salad and a slice of lime

Beetroot and Feta salad

Ingredients

2 small ready cooked beetroots

100 g crumbled feta cheese

Salad leaves

Balsamic vinegar and olive oil to drizzle

Method

1. Finely slice beetroot
2. Crumble the feta cheese
3. Place leaves on base of a serving plate, followed by beetroot and crumbled feta
4. Serve with vinegar and oil

Karen’s tip

Make your dish special by adding a parmesan crisp to the plate.  Sprinkle grated parmesan in a circle on greaseproof paper (you can add a few nigella seeds if you have them), place in a hot oven (180 degrees) until they begin to crisp.  Remove and set aside until serving.  Not only are they delicious, they are very impressive!