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 mainly 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 boiled cuts of meat. A refreshing salsa made with parsley, anchovies, garlic, and olive oil.
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Instead of giving you the salsa verde recipe alone, I prepared it with salmon. I had it on hand, and I wanted to share one of the many uses of this salsa verde recipe.
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, I prepare the salsa.
In this Article
- What is Italian Salsa Verde?
- How long does the Salsa Verde last?
- Ingredients needed to create this Italian salsa verde recipe
- Equipment Needed
- Step by step on how to prepare your salmon with salsa verde recipe
- What to eat with your Salsa Verde.
- Pro Tips:
- Frequently Asked Questions
- Looking for more delicious recipes?
- Italian Salsa Verde with Salmon
What is Italian Salsa Verde?
Italian salsa verde is an array of things. A zingy, dairy-free pesto-like sauce. The Mediterranean cousin of the Mexican salsa verde and the chimichurri.
Milder and equally addictive.
Salsa Verde is an olive oil-based green sauce packed with fresh parsley, garlic, capers, and acid.
It’s a rather quickly made sauce that only requires a food processor. However, if you have the time and energy, you can have fun using a mezza luna, an Italian half-mooned shape knife, and hand chop all the ingredients.
I stick to the food processor route.
How long does the Salsa Verde last?
When stored in an air-tight glass container, you can save it for up to two weeks.
Adding a layer of olive oil over it will keep it from drying out.
Ingredients needed to create this Italian salsa verde recipe
Parsley – the critical base ingredient to the salsa
Capers – I only purchase the ones under salt as they keep the taste and consistency longer than the ones stored under brine.
Anchovies – do not skip them as they are the seasoning your salsa needs.
Eggs – hardboiled bind the sauce and give it a great flavor.
White bread – the binding ingredient
Red wine vinegar – is the best as it is the most acidic and combines well with the other ingredients.
Olive oil – created the creamy sauce.
Garlic cloves – everything always tastes better with garlic. Here, it adds a new layer of flavor.
Lemon – Brings a layer of acidity needed to create the salsa.
Salt and pepper – season as you go along to rectify to your liking
Salmon – My fish of choice as it balances well with the salsa verde. Halibut or swordfish can be used instead of the salmon.
Equipment Needed
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Step by step on how to prepare your salmon with salsa verde recipe
This recipe is straightforward to make, and it will become your go-to.
As with all my recipes, please have all the ingredients ready before cooking.
Start with the salmon:
- Preheat the oven, and cover a baking dish with aluminum foil while it is warming up. Place your salmon over it and place it in the hot oven.
Make your salsa verde:
- Remove the crust from your slice of bread and cut it into small pieces. Place in a small bowl and add the vinegar to soak.
- Meanwhile, place all the other ingredients in a food processor container. Add the vinegar-soaked bread and puree. Add more olive oil if needed. Your salsa should be very smooth.
- Adjust seasoning of salt and pepper as needed it.
- Once your salmon is done, it only takes 15 minutes. Place the salmon fillets on each plate and add some salsa verde.
What to eat with your Salsa Verde.
- Boiled or grilled meats, fish, vegetables, and poultry. 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.
- Bruschetta: Spread the salsa verde over toasted bread. Cover with mozzarella and a tomato slice. Drizzle with some olive oil, and you will have the perfect small bite to go alongside a glass of bubbly.
- Last but not least, spread it over the bread or in between the layers of your sandwich to give it that extra deliciousness.
Pro Tips:
- When purchasing anchovies, purchase them in a glass standing-up jar. The metal tubs are more challenging 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, use good vinegar and do not put too much. My rule of thumb is to add it slowly and ensure it is soaked 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.
- 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.
- To chop the parsley finely, place the dry parsley in a food processor and give it a few pulses to break it down as much as possible. This will prevent large parsley leaves from clumping together and being hard to bite.
Frequently Asked Questions
What if I do not like anchovies? Can I leave them out?
Yes, you can, and I am hesitant to say this as the anchovies’ flavor and taste will not linger with this recipe. However, I know that not everyone likes them. Leave them out and double the amount of capers to compensate.
Can this recipe be doubled?
Yes, you sure can, and you will love to have the extra jar in your refrigerator. Make that midnight snack with tomatoes, ham, and cheese with a spoonful of your Salsa Verde, and you will be hooked.
Can I make Salsa Verde in advance?
Absolutely! All the ingredients will start to mellow out and mix into one another. My mom and grandmother always had a jar in the refrigerator, and one week later, it tasted amazing as all the flavors intensified and married well.
What is the difference between chimichurri and salsa verde?
Each sauce includes parsley, garlic, and vinegar, but chimichurri contains chilis, oregano, and sometimes cilantro, while the salsa verde incorporates anchovy and capers.
Looking for more delicious recipes?
Why not try making:
Salmon fillets with Baby Greens and Arugula Salad
Caesar Roasted Swordfish – You will be hooked
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Italian Salsa Verde with Salmon
Ingredients
SALSA VERDE
SALMON
- 4 each skinless salmon fillets, 6 ounces each
- salt and pepper
- olive oil
Instructions
PREPARING THE SALMON
- 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.
PREPARING THE SALSA VERDE
- Remove the bread crust, cut it into small pieces and add enough vinegar to be soaked in by the bread.
- In a food processor, add parsley, capers, anchovies, hard-boiled eggs, white bread, lemon juice, garlic, salt, pepper, and olive oil, and puree. Add more oil if dry. The sauce needs to be smooth. Taste and adjust flavor with salt and pepper as needed.
ASSEMBLING
- 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.
Notes
PRO TIPS
- When purchasing anchovies, purchase them in a glass standing-up jar. The metal tubs are more challenging 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 you use good vinegar and do not put too much. My rule of thumb is to add it slowly and ensure 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.
- 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.
- To chop the parsley finely, place the dry parsley in a food processor and give it a few pulses to break it down as much as possible. This will prevent large parsley leaves from clumping together and being hard to bite.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: Italian
- Occasion: Mother’s Day, Father’s Day, Fourth of July
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Sarah James
How delicious, your salmon looks delicious. I like how quick it is to prepare. Thanks for sharing.
Giangi Townsend
The pleasure is all mine.
Enjoy!
Cooking with Carbs
I love a good salsa verde and this looks just amazing on your salmon. I can’t wait to try this. We’ve been trying to eat more seafood lately, so good timing! Also I love your amazing food photographs too!
Giangi Townsend
Thank you so much for your kind compliments. I am sure you will enjoy the salsa verde. So easy to make and so savory.
Bon Appetit!