Salmon Salsa Verde

Name: Salmon Salsa Verde
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Mexican
Ingredients: 10 grams anchovies; 15 grams basil; 21 grams capers; 3 grams mint; 1 Tbsp olive oil; 15 grams parsley; 3 fillets × 170g salmon fillets; 30 grams watercress

Salmon Salsa Verde

Salmon Salsa Verde is a gluten free, dairy free, and primal hor d'oeuvre. This recipe makes 3 servings with 293 calories, 35g of protein, and 16g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of olive oil, watercress, mint, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat the oven to 180c.Weigh out all the ingredients.

Equipment you will use

Oven

Remove any large stalks from the watercress and mint.Either finely chop all of ingredients (except for the salmon) and mix them together in a bowl with the olive oil or blend them in a food processor with the olive oil.

Ingredients you will need

Watercress

Olive Oil

Salmon

Mint

Equipment you will use

Food Processor

Bowl

Remove any bones from the salmon fillets and put them, skin side down, onto an oiled baking tray. Then coat the top side of each filet with the salsa verde.

Ingredients you will need

Salmon Fillets

Salsa Verde

Equipment you will use

Baking Pan

Put the tray into oven for 15 minutes. Then remove the salmon from the oven and allow them to rest for 5 minutes.

Ingredients you will need

Salmon

Equipment you will use

Oven

Serve. We served it with pan roasted potatoes.

Ingredients you will need

Roast Potato

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

× 170g salmon fillets 30grams

watercress

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.