Salmon with oregano and caper Fish Braai

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Ingredients

• 4 x 200g skinless salmon fillets, pin-boned
• Olive oil, to brush
• Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve

DRESSING

• 2 tbs lemon juice, or more to taste
• 1/3 cup (80ml) extra virgin olive oil
• 1 tbs small salted capers, rinsed, drained
• 1 tbs finely shredded oregano leaves

Directions

1. Preheat a barbecue or large chargrill pan to medium-high.
2. Brush the salmon fillets lightly with oil and season.
3. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre.
4. Loosely cover with foil and rest for a few minutes.
5. For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
6. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
7. To serve, divide the salmon among plates and spoon the dressing over the top.
8. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.