SERVES 4
4 thick salmon steaks on
the bone, about
180-200g each
sea salt and black pepper
2 tbsp olive oil
sog butter
200g Morecambe Bay or
brown shrimps, peeled
80g capers, rinsed and
drained
juice of 1 lemon
bunch of flat-leaf
parsley, leaves only,
chopped
106 CATCH OF THE DAY
Salmon steaks with
brown shrimps, capers and parsley
Here robust salmon steaks are paired wi t h the punchy and
gutsy flavours of capers and brown shrimp. Accompany
with sauteed potatoes and steamed green beans or a
watercress salad for a satisfying main course.Season the salmon steaks on both sides with salt and pepper. Place a
large frying pan over a medium-high heat. When hot, add the olive oil
to the pan, followed by the salmon fillets. Fry for about 2 -21/2 minutes
on each side until golden brown but still pink in the middle; they
should feel slightly springy when pressed. Remove to a warm plate
and set aside to rest.Add the butter to the pan and, as it melts, tip ir -e brown shrimps
and capers. Toss over a medium heat for 1-2 minute.s. Add the lemon
juice and chopped parsley and toss to combine. Season generously
with pepper; you probably won't need any more salt.Spoon the shrimp and caper mixture onto warm serving plates and
lay the salmon steaks on top. Serve immediately.