Lemon Pepper Stuffed Salmon Cutlets

Ingredients

4 Tassal Tasmanian salmon cutlets
200g fresh breadcrumbs
50g butter
1 tsp lemon seasoning
1 egg
50g flaked almonds
1 lemon, zested & juiced
1 tsp cornflour
¼ tsp saffron powder
200ml cream
10g capers
1 tbsp dill leaves, finely chopped
lemon wedges, to serve

Pre-heat oven to 180°C. Place the salmon cutlets on a lined baking tray and secure the ends together with a wooden toothpick. Melt butter in a small frying pan and toast the breadcrumbs over a low heat until golden. Place the crumbs into a bowl and allow to cool slightly. Add the seasoning and egg to the bowl, mix well. Divide stuffing evenly between the cutlets and sprinkle with the flaked almonds. Bake the salmon cutlets in the pre-heated oven for 15 minutes. Just prior to serving whisk together the lemon juice and rind with the cornflour, cream and capers to form a sauce. Heat the sauce gently over a low heat until sauce begins to thicken but do not boil. Serve the salmon cutlet with steamed greens, lemon and caper sauce and garnish with dill and a wedge of lemon.