This salmon dish has everything you want: it's acidic, sweet, crunchy and salty.
- 1 eschalot (French shallot), very thinly sliced
- 3-4 tbsp olive oil
- 3-4 slices of lemon (about half a lemon)
- finely grated zest of 1 lemon
- finely grated zest of ½ an orange
- 500g side of salmon
Lemony salsa verde
- zest of 1 lemon
- extra orange zest (optional)
- 1 small eschalot (French shallot), roughly chopped
- 3 garlic cloves, roughly chopped
- ¼ cup roughly chopped chives
- 1 cup loosely packed flat-leaf parsley leaves and stems
- ½ cup loosely packed coriander leaves (or mint leaves)
- ½-¾ cup olive oil
- 1 heaped tbsp salted capers, rinsed, drained and dried on paper towel
- ¼ cup olive oil
- extra herbs to garnish
- To make the lemony salsa verde, add all ingredients to a blender and blitz to combine. Your sauce should be verdant green with some flecks of herbs. Set aside until ready to serve.
- Preheat the oven to 125C (fan-forced or conventional).
- Add the eschalot, olive oil and lemon slices to the base of a small baking dish that fits the salmon snugly. Place the salmon on top of the shallot, olive oil and lemon base and sprinkle the fish with the zest, drizzle with olive oil and season with salt and freshly cracked black pepper. Bake for about 30 minutes or until the fillet is just opaque in the centre, and flakes with a fork.
- Add the ¼ cup of olive oil to a small frying pan over medium heat. Once "shimmering", add the capers. Quickly fry, stirring constantly, over low-medium heat until crisp and they appear to have flowered. Drain on paper towel.
- To serve, gently transfer the salmon to a serving plate. Spoon over some of the lemony salsa verde and scatter with fried capers and any extra fresh herbs for garnish.