BBQ salmon with dill & caper sauce

Dress salmon in dill and caper sauce. Proudly brought to you by S&W.

• 1/2 cup (125g) S&W Whole Egg Mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 2 tablespoons capers
• 2 tablespoons dill
• Ground black pepper
• 4 x 200g salmon fillets
• 2 tablespoons olive oil
• 2 bunches asparagus
• 50g rocket

1. Step 1

   Make dill & caper sauce by gradually beating S&W Whole Egg Mayonnaise and lemon juice together with a spoon in a bowl. Stir in finely chopped parsley, capers, dill and pepper. Cover and set aside.

2. Step 2

   Brush salmon fillets with 1 tablespoon oil & cook on BBQ or grill for 2-3 mins each side. Set aside.

3. Step 3

   Toss asparagus in remaining oil & cook, turning occasionally for 2-3 minutes.

4. Step 4

   Arrange rocket and asparagus on 4 plates. Top with salmon. Serve with dill & caper sauce.