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
1 cup flat-leaf parsley, chopped
1 cup mint, chopped
1/2 cup basil leaves, chopped
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!