A delicious vegetarian main for your Christmas lunch, brought to you by Coles.
Rub half the oil into salmon and season well. Mix together olives, garlic, capers and remaining oil.
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.
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.
Top salmon with olive mixture. Spoon sauce over salmon to serve.
Nutritional analysis per serving (8 servings)
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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