Salmon and salsa verde

The salsa verde needs to be prepared ahead of time, but the rest of this is wonderfully quick and simple. It's perfect for a special after-the-kids-are-in-bed grown-up dinner, or for entertaining. I like to serve this with baked potato wedges and asparagus. The salsa verde is also delicious served with corned beef (silverside).


2 salmon fillets

Salsa verde:

1 cup flat-leaf parsley, choppedĀ 

1 cup mint, chopped

1/2 cup basil leaves, choppedĀ 

1 clove garlic, crushed

1/3 extra virgin olive oil

1 tab Dijon mustard

1 tab salted capers, rinsed and chopped.

Mix salsa verde ingredients together and set aside for at least 1 hour.

Pan-fry or bake salmon fillets until done to your liking. Serve piled high with salsa verde. Yum!

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