Salmon with Salsa Verde

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Kyle M

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Dear Diary,

For my last meal in San Francisco, my  mom and I made broiled salmon with Italian salsa verde. For those of you who are unfamiliar with this style of salsa verde, it’s a cold rustic sauce that can be served with any assortment of vegetables, fishes and meats. Filled with fresh herbs and other tasty ingredients, this sauce is perfection. Trust me.

Although I was sad to leave San Francisco the next day and, thus, conclude my Magic Bullet Tour, I was happy knowing that it ended with the perfect meal. Enjoy your salmon with salsa verde!

Kyle

Salmon with Salsa Verde

Ingredients

  • 1 generous cup flat leaf parsley leaves
  • 1 cup fresh basil leaves
  • 1 cup mint leaves
  • 3 flat anchovies rinsed and drained
  • ½ cup capers rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon ground pepper
  • 1 tablespoon red pepper
  • 1 garlic clove
  • 1 cup extra virgin olive oil

 Instructions

 For Salsa Verde 

  1. To tall cup, add half of ingredients and blend.
  2. Stop blender midway to stir mixture and then continue to blend.
  1. Once blended, transfer this portion to bowl.
  2. Add other half of ingredients to tall cup and follow same steps.  *Your salsa verde should have the appearance of pesto.

For Salmon

  1. Salt and pepper salmon fillet. Lightly wipe baking sheet (covered with tin foil) with olive oil. *Tin foil will make your life easier!
  2. Place salmon on baking sheet skin side up.
  3. Broil salmon on high for 7 minutes.  *Skin should be getting crispy.
  4. Open oven and flip salmon over. Broil on high for 5 minutes.

 

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