Salsa Verde with Salmon
Celebrate with this refreshing and tasty Salsa Verde with Salmon. It's vibrant, fresh, and packed with loads of flavours and textures
Ingredients
- 1.3 kg whole salmon side fillet (or between 1-1.5kg/2-3.3lb) (NOTE 1)
- 1 tbsp olive oil
- ½ tsp salt
- 60 gm macadamia nuts (roughly chopped)
- 2 tbsp crumbed fetta cheese (NOTE 2)
- ¼ cup pomegranate arils (NOTE 3)
For the Salsa Verde
- 1 cup mint leaves (packed)
- 1 cup basil leaves (packed)
- 1 cup flat leaf parsley (continental parsley, packed)
- 4 anchovy fillets
- 1 clove garlic
- 2 tbsp capers (drained)
- 2 tbsp chopped sweet gherkins (drained)
- ¼ cup light olive oil (or mild)
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tbsp dijon mustard
- salt and pepper to taste
Instructions
- Leave salmon at room temperature for 30 minutes prior to cooking. Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Cover a large baking tray with foil and place the salmon on top with the skin down. Dab the salmon with paper towels to remove any moisture, then brush the salmon flesh with olive oil. Sprinkle salt over the salmon and bake for 18 to 25 minutes or until cooked.
- Whilst the salmon is baking, roast the nuts and make the salsa verde. Heat a small frying pan over medium heat. Place the macadamia nuts into the pan and stir regularly for a few minutes until fragrant. Place the nuts in a small bowl and set aside.
- For the salsa verde - Place mint, basil, parsley, anchovy, garlic, capers and gherkins into a food processor. On medium speed process until it forms a chunky paste, then with the processor still running, slowly drizzle in the vinegar, lemon juice and olive oil until combined. Transfer the mixture into a bowl, then mix in the honey and mustard with a spoon. Have a taste and add salt or pepper if needed.
- Use the foil to lift the salmon from the tray and place it on the kitchen bench. Use a large flat spatula to separate the salmon skin from its flesh. Carefully Start with the tail and work up halfway, then do the same from the other side of the salmon. Use the foil to lift the salmon on a serving plate or board. Slowly slide the foil away from the salmon, using the spatula to assist, the skin should stick to the foil.
- Spoon on the salsa verde over the top of the salmon, then place the macadamia nuts, fetta and pomegranate arils on top.
Notes
(NOTE 1) Salmon - You'll need an entire side of a salmon weighing between 1 to 1.5kg (2 to 3.3lb). The salmon pictured above weighed 1.3kg (2.9lb). Leave the skin attached but debone the salmon. Your fishmonger should be happy to assist you with this. 4 or 5 Salmon fillets weighing between 1 to 1.5kg (2 to 3.3lb) in total would work too.
(NOTE 2) Crumbled Fetta - If you're unable to find crumbled fetta you can make your own by grating firm fetta or pulse it in a food processor for a few seconds.
(NOTE 3) Pomegranate - Some specialty store sells just the pomegranate arils in a container. If you're using the fruit, don't cut it in half because not only will it be messy, it will also cut through the arils. Use a small sharp knife and cut through the tough skin only, then pull the fruit apart with your hands and remove the arils from the pith with your fingers.
Leftovers - Place the Salsa Verde in an airtight container and store it in the fridge for up to 4 days. The green colour may lose some vibrancy, but it'll still be delicious.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 440kcalCarbohydrates: 10gProtein: 46gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gCholesterol: 126mgSodium: 683mgPotassium: 1267mgFiber: 3gSugar: 6gVitamin A: 1527IUVitamin C: 19mgCalcium: 116mgIron: 4mg