Summary

Ingredients

• 5 stems parsley
• 2 salmon fillet (s) each 160 g
• salt and pepper
• 2 tablespoons oil
• 30 g butter
• 20 g capers, drained, from the lass

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Instructions

1. Pluck the parsley leaves and chop them into small pieces. Salt and lightly pepper the salmon fillet pieces all around.
2. Heat some oil in a pan and fry the salmon fillets on both sides for approx. 4 minutes. Add the butter, parsley and drained capers from the glass. The butter should foam up briefly.
3. Drizzle the caper butter over the salmon and serve.