Salsa Verde with Salmon

Prep Time: 15

Total Time: 15

Servings: 2 cups

Author: Giangi Townsend

A refreshing salsa made with parsley, anchovies, garlic, and olive oil.

Ingredients

SALSA VERDE

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

SALMON

4 ounces salmon fillets 4 6 ounces each skinless salmon fillets
salt and pepper salt and pepper
olive oil olive oil

Instructions

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.
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.
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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.