Slow-roasted salmon with capers and horseradish

Ingredients

1	Olive oil, to brush
800 g	Boneless salmon fillets, 4 fillets (Main)
1	Salt & freshly ground pepper
1 ½ Tbsp	Capers, rinsed
300 g	Green beans, trimmed and blanched
300 g	Endive, curly leaves

Horseradish dressing

1 Tbsp	Horseradish, grated
2 Tbsp	White wine vinegar
1 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper

Directions

1. Preheat oven to 180 degC.
2. To make the dressing, combine the vinegar, horseradish, oil, salt and pepper in a bowl.
3. Brush the salmon with oil and sprinkle with salt and pepper.
4. Place in a baking dish and top with capers.
5. Bake for 20 minutes or until just firm to the touch. Set aside for 5 minutes.
6. To serve, divide beans and curly endive between plates, top with salmon and spoon over dressing.

TIPPin-boning removes the small bones. Ask your fishmonger to do this for you. You can also use freshly grated horseradish or horseradish cream.