A delicious vegetarian main for your Christmas lunch, brought to you by Coles.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 950kj
  • Fat Total 65g
  • Saturated Fat 15g
  • Protein 81g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 891mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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