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.
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.
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.
Put the tray into oven for 15 minutes. Then remove the salmon from the oven and allow them to rest for 5 minutes.
Serve. We served it with pan roasted potatoes.
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.
Hanna Chardonnay
With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.