Rich and flakey salmon, cooked two ways, with a zesty caper salad is perfect for summer nights.


Serves 2

For the skinned salmon:

  • 2 skinless salmon fillets
  • 2 oranges, sliced
  • 2 lemons, sliced

For the cubed salmon:

  • 2 salmon fillets, cut into 2 inch cubes
  • Bunch of cherry tomatoes, on the vine

For the Caper Salad:

  • 3 tbsp capers
  • 3 tbsp caper water (from the jar)
  • Handful of dill
  • Handful of parsley
  • Juice of 1 lemon
  • 3 tbsp extra virgin olive oil


Method for the skinless salmon fillet:

  1. Season fish with salt & pepper.
  2. Layer the orange and lemon slices to create a bed for the salmon
  3. Place the Salmon onto the citrus and grill over a low heat for 8-12 minutes.

Method for the cubed salmon kebabs:

  1. If you are using wooden skewers, soak them in water to stop them burning on your barbecue. Rub a cut lemon over the grill to stop the salmon from sticking.
  2. Slide the salmon onto 2 skewers and grill over a medium to high heat for 5-7 minutes, turning frequently.
  3. Place the cherry tomatoes straight onto the grill and roast for 5-7 minutes.

Method for the salad:

  1. Finely chop the parsley and dill and place in a bowl.
  2. Roughly chop the capers and add to the bowl.
  3. Add the caper water, juice of 1 lemon and the extra virgin olive oil. Mix well.
  4. Serve the Salmon with the roast tomatoes on the side and a generous spoonful of salsa drizzled over the top.