Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Preheat a barbecue or large chargrill pan to medium-high.
Step 2
Brush the salmon fillets lightly with oil and season. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre. Loosely cover with foil and rest for a few minutes.
Step 3
For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
Step 4
To serve, divide the salmon among plates and spoon the dressing over the top. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.
Your folders
taste.com.au
4.9
(26)
10 minutes
Your folders
gourmettraveller.com.au
10 minutes
Your folders
goodfood.com.au
Your folders
cooking.nytimes.com
4.0
(574)
Your folders
coles.com.au
10 minutes
Your folders
giadzy.com
20 minutes
Your folders
cookprimalgourmet.com
15 minutes
Your folders
giadzy.com
20 minutes
Your folders
womensweeklyfood.com.au
20 minutes
Your folders
meyercanada.commerceowl.com
5.0
(1)
20 minutes
Your folders
womensweeklyfood.com.au
35 minutes
Your folders
dishingouthealth.com
5.0
(3)
30 minutes
Your folders
food.com
5.0
(11)
25 minutes
Your folders
foodnetwork.com
30 minutes
Your folders
cooking.nytimes.com
5.0
(1.9k)
25 minutes
Your folders
amandascookin.com
5.0
(1)
60 minutes
Your folders
epicurious.com
4.0
(1)
Your folders
deliciousmagazine.co.uk
5.0
(3)
Your folders
bbcgoodfood.com
10 minutes