Italian Salsa Verde with Salmon

Prep Time: 15

Total Time: 15

Servings: cups

Author: Giangi Townsend

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

Ingredients

SALSA VERDE

1 cup fresh parsley, leaves, packed
3 tablespoon capers,
4 fillets of anchovies,
2 eggs, hard-boiled
2 slices white bread, crust removed
red wine vinegar, enough to cover the white bread
1 cup olive oil
2 garlic clove
½ lemon
salt and pepper

SALMON

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

US - Metric

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.