For company
Salmon with confit tomato dressing, crispy capers & crème fraîche
Slow-baked salmon draped in a jammy confit tomato dressing, showered with capers fried until they burst, and a cool swoosh of crème fraîche. Woolworths Taste Easter 2025.
Recipe from Woolworths Taste magazine, Easter 2025.
Method
- 01
Heat the oven to 150°C fan. Sit the tomatoes, garlic and thyme in a small oven dish, cover with olive oil, season and confit for 25 minutes until slumped and jammy.
- 02
Meanwhile, lay the salmon on a lined tray, rub with olive oil and season generously. Slide into the oven for the last 15 minutes, until just opaque and pearly at the thickest point.
- 03
Fry the capers in 2 tbsp olive oil over medium-high heat for 2 minutes, until they burst open and crisp. Drain on kitchen paper.
- 04
Spoon the crème fraîche over a big serving platter and swoosh with the back of a spoon. Lay the salmon on top, spoon the confit tomatoes and their oil over, scatter the crispy capers, then finish with lemon zest, a squeeze of juice and torn herbs.
Keep cooking
