Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish
Ingredients
- 250g new potato, halved
- 2 salmon fillets, skin on, about 140g each
- 3 tbsp olive oil
- 1 shallot, roughly chopped
- small bunch flat-leaf parsley, roughly chopped
- small bunch basil, roughly chopped
- 2 tbsp caper
- 4 anchovies, roughly chopped
- 1 large garlic clove, roughly chopped
- juice 1 lemon
- sugar snap pea, to serve (optional)
Method
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Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
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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.
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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.