Salsa Verde with Salmon - Giangi's Kitchen

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Salsa Verde with Salmon

Published on September 30, 2016 | Fish

Salsa verde with salmon.

I always found it very relaxing browsing cookbooks and cooking magazines,. The mouthwatering recipes are very inviting, and the photographs make you wish you could reach in the page and grab a bite.

What really fascinates me are very old books and magazines. There is where old pearls are hidden and just waiting to be brought back to live.

This is how’s tonight’s recipe for Salsa Verde with Salmon was crated.  Browsing thru old recipes, it was amazing to me how many ways you can prepare it. Here, you will found my version. I am a huge fan of anchovies, yes, I am the friend that will ask for extra anchovies on her pizza. You may want to start with 2 fillets and add the 3rd one if you wish.

However, from all the recipes that I read, not one recipes was with fish and as you may know by now, I am huge fish lover. Salmon was perfect pairing. Cod, Sea Bass or orange roughy would be a great choice too.

What to love the most about Salsa Verde? It stores well, up to two weeks in the refrigerator, and it work deliciously as a side condiment to any chicken or meats dish.

TIP: when purchasing anchovies, purchase them in a glass  jar standing up. 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 found yourself towing away half of the anchovies.

Bon Appetit!!


1 garlic clove

1 slice of white bread, crust removed, soaked in red wine vinegar

1 hardboiled egg, separate the white from the yolk

3 anchovies fillets

1 teaspoon finely chopped fresh parsley

6 tablespoons olive oil

1/2 lemon, juiced

4 6 oz. skinless fillets of salmon

Preheat the oven at 375°. Cover a baking dish with aluminum foil. Place the salmon fillets in the cookie sheet and sprinkle generously with salt and pepper.

Bake in the oven for 15 to 20 minutes.

In a food processor add: garlic, soaked bread, egg yolk, anchovies, capers, parsley, lemon juice, olive oil and puree. Add more olive oil if it is too dry. The sauce needs to be smooth.

When the salmon is done, place on a serving dish and lightly drizzle olive oil over the salmon.

Place sauce over the fish and sprinkle with parsley.

Salsa Verde in food processor

Parsley, egg yolk, capers, anchovies in the food processor.


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