Spiced roast salmon with caper butter
Spiced roast salmon with caper butter
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6. Using a pestle and mortar, crush the garlic granules a little, then mix in the paprika, ground coriander, dried oregano, ground ginger, cayenne pepper, sugar, salt and black pepper. Mix in the clementine zest. Line a large baking tray with baking parchment or foil and drizzle with 1 tbsp oil. Put the salmon on top, skin-side down, and rub the flesh with the spice mixture. Drizzle with the remaining 1 tbsp oil. Roast for 20-23 minutes, until the salmon is perfectly cooked through – check by inserting the tip of your knife into the centre and making sure it’s opaque and just flakes away.
While the salmon is cooking, make the caper butter. Cut the butter into cubes, put in a small pan with the capers and melt over a medium heat. Keep frying until the capers are crisp and the butter is browned and smelling nutty. When the salmon is ready, slide it onto a serving platter. Drizzle with the nutty caper butter and scatter over the chopped parsley before serving.
