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Salmon with Lemon and Caper Butter

Salmon with Lemon and Caper Butter

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10 mins + 10 mins
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Serves 4
Gluten Free Gluten Free
 Low Sugar Low Sugar


  • 30 g butter, softened
  • 2 tsp Italian parsley finely chopped
  • 2 tsp baby capers, rinsed, drained, finely chopped
  • 1/2 tsp lemon rind finely grated
  • 1 anchovy fillet, drained, finely chopped
  • 4 x 180g regal salmon fillets bone in skin on, per kg


1. Combine butter, parsley, capers, lemon rind and anchovy in a small bowl. Place mixture on plastic wrap and shape into a log. Wrap tightly then freeze until firm.

2. Cook fish, skin-side down, in a pre-heated, greased large frying pan for 5 minutes, or until skin is crisp. Turn and cook another 3 minutes.

3. Remove from pan, cover and stand for 5 minutes.

4. Transfer to a serving platter and top each fillet with a slice of butter, to serve.


• Energy 2222Kj • Protein 34g • Total Fat 45g • Saturated Fat 11g • Carbohydrates 0g • Sugars 0g • Sodium 302mg

Dietary and nutritional info supplied by NZ Nutrition Foundation


Qty Price
Regal Salmon Fillets Bone In Skin On $36.00 kg
$36.00 kg
Delmaine Anchovies Fillets $5.30 ea club price $5.50 non club member
$5.30 ea club price $5.50 non club member
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Fragata Capers Spanish $2.60 ea club price $2.90 non club member
$2.60 ea club price $2.90 non club member
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea


Qty Price
Countdown Butter Salted $6.50 ea
$6.50 ea