Salmon with Salsa Verde0
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!
SALMON WITH SALSA VERDE
- 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
For salsa verde
- To tall cup, add half of ingredients and blend.
- Stop blender midway to stir mixture and then continue to blend.
- Once blended, transfer this portion to bowl.
- Add other half of ingredients to tall cup and follow same steps. *Your salsa verde should have the appearance of pesto.
- Salt and pepper salmon fillet. Lightly wipe baking sheet (covered with tin foil) with olive oil. *Tin foil will make your life easier!
- Place salmon on baking sheet skin side up.
- Broil salmon on high for 7 minutes. *Skin should be getting crispy.
- Open oven and flip salmon over. Broil on high for 5 minutes.