Salmon with Caper & Taragon Dressing

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 1 bunch asparagus, woody ends trimmed, cut into 4 cm lengths diagonally

4(about 150g each) skinless salmon fillets.

Olive Oil Spray

2 cups picked watercress sprigs (or baby rocket)

1 x 250 punnet cherry tomatoes, halved

1 Lebanese cucumber, peeled, halved, sliced diagonally


 125g (1/2 cup) low-fat natural yoghurt

2 teaspoons baby salted capers, rinsed chopped

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh chives



Cook the asparagus in a medium saucepan of boiling water fro 2 minutes or until bright green and tender crisp. Refresh under cold running water Drain well.


To make the dressing; combine the yoghurt, capers, tarragon and chives in a small bowl. Taste and season with pepper.


Heat a large frying pan over a high heat. Spray the salmon lightly with oil spray. Add the salmon to the pan and cook for 2 minutes each side for medium or until cooked to your liking.


Place the asparagus, watercress, tomato and cucumber in a large bowl and toss to combine. Divide the salad among serving plates. Top with salmon and drizzle with dressing to serve.

Source: Australian Good Taste Photo by Steve Brown

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