Rustle up this quick dinner of salmon with caper and herb dressing accompanied by a crunchy salad any night of the week.


  • 1 x 100g salmon fillet

  • 25g unsalted butter

  • For the dressing

  • 4 tbsp tomato ketchup

  • 1 tsp Dijon mustard

  • A few drops of Tabasco

  • 1 tsp Worcestershire sauce

  • Drizzle of olive oil

  • ½ shallot, finely chopped

  • 1 tbsp chopped chives and tarragon

  • For the salad

  • 4 breakfast radishes, finely sliced

  • 4 baby carrots, finely sliced

  • 2 baby fennel, finely sliced

  • 1 sprig dill

  • 1 tsp caster sugar

  • 1 tbsp rice vinegar

  • Juice of ½ a lime

  • 2 tbsp olive oil


  • 1.

    Pour a little olive oil in a pan, season the salmon and pan fry. Add the butter and then cook in the oven for 5 minutes.

  • For the dressing:

  • 1.

    Mix all the ingredients together in a bowl.

  • For the salad:

  • 1.

    Place all the sliced vegetables in iced water for 4 minutes. Drain, place in a bowl. Add the sugar, vinegar, lime and oil.

  • To serve:

  • 1.

    Place the salmon on a plate, spoon over the dressing and garnish with the salad and dill.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 846kj
  • Fat Total 68g
  • Saturated Fat 21g
  • Protein 24g
  • Carbohydrate 42g
  • Sugar 26g
  • Sodium 875mg

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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