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Barbecued Salmon with Garlic, Capers & Olives

Barbecued Salmon with Garlic, Capers & Olives
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A delicious vegetarian main for your Christmas lunch, brought to you by Coles.

Serves 8

Ingredients

  • 2 tbsp olive oil
  • 8 Fresh Tasmanian Atlantic Salmon Fillets (from the deli), skin on
  • 280g jar Sandhurst Sicilian Green Olives, drained, seeded, halved
  • 4 cloves garlic, sliced
  • ¼ cup Coles Brand Baby Capers, drained
  • ½ cup white wine
  • 2 tbsp Coles Brand Italian White Wine Vinegar
  • 30g cold butter, diced
  • 2 tbsp chopped parsley
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Method

  1. Rub half the oil into salmon and season well. Mix together olives, garlic, capers and remaining oil.
  2. Cook salmon on a preheated barbecue plate, skin side down, for 5 mins. Turn and cook for a further 2 mins, for medium. Cook olives, garlic and capers on hot plate, stirring, for 2-3 mins, until garlic is golden.
  3. Meanwhile, heat wine and vinegar in a small pan on high until boiling. Boil for 5 mins, or until reduced by half. Reduce heat to medium. Add butter, one piece at a time, whisking constantly until all butter is incorporated and sauce is glossy. Remove from heat. Stir through parsley.
  4. Top salmon with olive mixture. Spoon sauce over salmon to serve.
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