Arugula Salsa Verde Recipes

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ARUGULA SALSA VERDE



Arugula Salsa Verde image

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

Provided by Melissa Hamilton

Time 5m

Yield Makes 12 servings

Number Of Ingredients 9

2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
1/4 cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil plus more
1/4 cup finely grated Parmesan

Steps:

  • Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.

BAKED HALIBUT WITH ARUGULA SALSA VERDE



Baked Halibut with Arugula Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 9h35m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Four 6-ounce halibut fillets, each about 1 1/2 inches thick
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Arugula Salsa Verde, recipe follows
Lemon wedges for garnish, optional
1 cup finely chopped arugula
2/3 cup finely chopped fresh flat-leaf parsley
1/4 cup olive oil
1/4 cup capers, rinsed and drained
Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper

Steps:

  • Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
  • For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
  • Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

Nutrition Facts : Calories 349 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 1219 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams, Sugar 1 grams

GRILLED SALMON WITH CITRUS SALSA VERDE



Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
  • For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
  • Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

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