BBQ SALMON WITH DILL
& CAPER SAUCE

PREP: 20MINS | COOK: 10MINS | SERVES: 4

INGREDIENTS

½ CUP (125G) S&W WHOLE EGG MAYONNAISE

1 TBSP LEMON JUICE

1 TBSP PARSLEY

2 TBSP CAPERS

2 TBSP DILL

GROUND BLACK PEPPER

4 X 200G SALMON FILLETS

2 TBSP OLIVE OIL

2 BUNCHES ASPARAGUS

50G ROCKET

METHOD

  1. DILL & CAPER SAUCE:  IN A BOWL, GRADUALLY BEAT S&W MAYONNAISE AND LEMON JUICE TOGETHER WITH A SPOON. STIR IN FINELY CHOPPED PARSLEY, CAPERS, DILL AND PEPPER. COVER AND SET ASIDE.
  2. BRUSH SALMON FILLETS WITH 1 TBSP OIL
 & COOK ON BBQ OR GRILL FOR 2-3 MINS EACH SIDE.
SET ASIDE.
  3. TOSS ASPARAGUS IN REMAINING OIL
 & COOK, TURNING OCCASIONALLY FOR 2-3 MINUTES. ARRANGE ROCKET AND ASPARAGUS ON 4 PLATES.
TOP WITH SALMON. SERVE WITH DILL & CAPER SAUCE.
PRINT RECIPE