Feta-topped salmon

Amazing, amazing, amazing. (although not so pretty) I used the best salmon I could find, labeled "Salma", and that is SO good. Most people probably eat it raw, but since I'm wary of fishy-tasting fish.. I figured it'd be great to cook with as well.

You can add in all sorts of things for the topping. I just went with what I had. 

Feta-topped salmon

serves 4

4 portions of boneless, skinless salmon fillet- about 600 g

200 ml crème fraîche

150 g feta cheese

1-2 tbsp capers

4 sundried tomatoes

2 scallions

black pepper

Finely chop the capers, tomatoes and scallions. Mix with the cheese and crème fraîche, and season with black pepper. No need for salt. 

Place the salmon in an oven-proof dish (they should fit quite snugly) and cover with the topping. Bake at 200°C for 15-20 minutes. (Depending on how well-cooked you like your salmon, you could probably take it out even quicker, but I prefer mine to be pretty well done...)