Barbecued Salmon with Garlic, Capers & Olives

9 Ingredients
Serves 8

4

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.

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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