Method
Serves 8
Heat oven to 225C.
Remove pin bones from salmon with tweezers, or get your
fishmonger to do this for you. Place salmon skin-side-down in a
large flat oven pan lined with non-stick baking paper.
Spray salmon portions with olive oil, and season with salt and
pepper. Bake salmon for 15 minutes for medium (cook for 5 minutes
longer if your preference is for well done). Salmon can be served
hot or refrigerated until cold.
At the same time, make the Spanish caper salsa by mixing all
ingredients together in a bowl and season with salt and pepper to
taste.
Serve salmon topped with Spanish caper salsa. Serve with a
steamed green vegetable or salad of choice.
All recipes ©copyright Julie Le Clerc, Taking Tea in the
Medina (Penguin 2006)