SALMON WITH SALSA VERDE NEW POTATOES
Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish
Provided by Katy Greenwood
Categories Main course
Time 25m
Yield Serves 2 with leftover salsa verde
Number Of Ingredients 11
Steps:
- Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
- Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
- Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
SLOW-COOKED SALMON WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
- Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
- In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.
ROASTED SALMON WITH SALSA VERDE NEW POTATOES AND WARM GREEN BEAN
There are a lot of steps to this recipe but it is really worth the effeort if you are entertaining and would like a really elegant dish to impress your guests.
Provided by English_Rose
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 425°F.
- For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove.
- Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
- Line the base of a lagre roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
- Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme.
- Drizzle over three tablespoons of the oil, the water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
- Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.
- Lightly season with salt and then cover with the salsa verde mixture.
- Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
- Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper.
- Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
- Remove the salmon from the oven and leave it to rest briefly.
- Using a small sharp kitchen knife, peel the potatoes from top to bottom, taking as wide a band of peel off each time as possible. Work around the potato to create a fairly uniform oval shape.
- Bring 1in of water to the boil in a large pan, then reduce to a simmer.
- Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt.
- Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart.
- Transfer the potatoes to a bowl, brush with a little melted butter and serve.
- For the bean salad, bring a pan of well-salted water to the boil.
- Add the beans and boil rapidly for 4-4½ minutes until just tender.
- Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.
- Drain the beans well and return them to the pan. Toss with the scallions and mustard dressing. Pile into a serving bowl and serve warm.
- To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes, with bean salad and steamed potatoes to the side.
Nutrition Facts : Calories 1077.6, Fat 49.6, SaturatedFat 9.4, Cholesterol 164.3, Sodium 784.8, Carbohydrate 89.2, Fiber 17.9, Sugar 12, Protein 70.6
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