Salsa verde with salmon. Combining two of my favorite recipes in one savory and fast dish.
Translated from Italian, Salsa Verde means Green Salsa.
Salsa Verde is an Italian recipe mostly used in Piemonte, the Northern part of Italy. My mom and my grandmother made it quite often. Served with “Bollito Misto” which is usually a mix of bouled cuts of meat. A refreshing salsa made with parsley, anchovies, garlic, and olive oil.
This dish is ready in 15 minutes. While the salmon bakes in the oven, I prefer it as it is more flavorful and has less fat content than pan-frying, prepare the salsa.
How long does the Salsa Verde last?
It stores well, up to two weeks in the refrigerator if stored in an airtight container.
What to eat with your Salsa Verde.
- Boiled or grilled meats, fish, vegetables, poultry. Literally, anything that your heart desires.
- Salmon was the perfect pairing. Cod, Sea Bass, or orange roughy would be a great choice too.
- Making burgers? Spread some over your burger or the bread bun.
- Brushetta: Spread the salsa verde over toasted bread. Cover with mozzarella and a tomato slice. Drizzle with some olive oil and you have the perfect small bite to go alongside a glass of bubbly.
How to Cook Salmon in the oven: quick video for you
- When purchasing anchovies, purchase them in a glass standing up the jar. The metal tubs are harder to open, be careful at the sharp edges, and once open if you do not finish the content you will find yourself towing away half of the anchovies.
- The white bread slices do not need to be too thick. When soaking it make sure that you use good vinegar and that you do not put too much. My rule of thumb is to add it slowly and make sure it is all soaked in before adding more. The vinegar will add the perfect amount of tanginess that this sauce needs.
- Capers: the best is the one stored with salt. Subsequently, you must rinse them well when ready to use. However, the capers in vinegar are good too and need to be rinsed as well.
- Taste for seasoning as the anchovies and capers can be salty.
- Add a couple of spoons of olive oil to achieve a paste-like texture.
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Salsa Verde with Salmon
- 1 cup parsley 1 cup fresh parsley leaves, packed
- 3 tablespoon capers 3 tablespoons capers
- 4 anchovies 4 fillets of anchovies
- 2 eggs 2 hard-boiled eggs
- 2 white bread 2 slices, crust removed, white bread
- red wine vinegar red wine vinegar to cover the white bread
- 1 cup olive oil 1 cup olive oil
- 2 garlic 2 garlic clove
- ½ lemon 1/2 lemon juiced
- salt and pepper
- 4 ounces salmon fillets 4 6 ounces each skinless salmon fillets
- salt and pepper salt and pepper
- olive oil olive oil
- Preheat the oven to 375°. Cover a baking dish with aluminum foil. Place the salmon fillets in the cookie sheet and sprinkle generously with salt and pepper. Bake for about 15 minutes.
- Remove the bread crust, cut it into small pieces and add enough vinegar to be soaked in by the bread.
- When the salmon is done, place it on a serving dish and lightly drizzle olive oil over the salmon.
- Place sauce over the fish and sprinkle with parsley.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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