Eating more fish

Posted on: March 5th, 2009 by admin 1 Comment

Everyone always says it right? Plus we have had requests for more fish dishes. This is a good recipe to use with any fish really, but with the capers and herbs this really is most suited to salmon.


Serves 4


  • 1 tbsp cup olive oil
  • 1 garlic clove, finely chopped
  • 1/2 lemon, juiced (the other half can be cut into wedges to serve)
  • 1 tbsp small capers, drained, chopped
  • 1/2 tbsp fresh dill, finely chopped
  • 1/2 tbsp fresh lemon thyme, roughly chopped (if you can’t get this, use the regular kind)
  • Sea salt and pepper (big pinches)
  • 4 x 180g (6 oz) atlantic salmon fillets, skin on
In a bowl, combine oil, garlic, lemon juice, capers, dill and lemon thyme. Season with salt and pepper. Place salmon into the bowl and roll completely in the marinate. Once each piece has been coated, put the bowl with all the salmon and marinate into the fridge for at least an hour (up to 4 is good if you have time).
Preheat a greased barbecue plate on medium-high heat. Of course if it’s not barbecue season- or you don’t have one- you can use a heavy sauce-pan or skillet on the stove. Cook salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with wilted spinach (throw some baby spinach in a pan for about 30 seconds) and lemon wedges.
You can replace the salmon with ocean trout. Compare the prices, often one is cheaper than the other.
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One Response

  1. kate says:

    Yay! Fish!

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