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Slow-Cooked Salmon with Salsa Verde

Posted Dec 12 2010 12:00am
Good Afternoon!

As promised, I have an awesome salmon recipe that one of my new Portland foodie friends shared with me.  Thank you Mary Ann.  This recipe is outstanding and  I can't wait to make it again soon.


Slow-cooked Salmon with Salsa Verde




Salsa Verde
1 cup chopped flat leaf parsley

1 cup chopped fresh mint leaves

2 cups chopped fresh basil

1 cup extra virgin olive oil

4 cloves garlic, finely chopped

1/4 capers, rinsed and chopped

6 anchovy fillets, soaked, bones removed, and chopped

2 tblsp. Dijon mustard

2 tblsp. red wine vinegar

1/8 tsp. freshly ground pepper, or more to taste

coarse sea salt

Salmon
One 3-lb. fillet center cut salmon

2 tblsp. extra virgin olive oil

1/2 tsp. kosher salt

1/8 tsp. freshly ground pepper



1. Mix all the ingredients for the Salsa Verde in a small bowl. Add a pinch of salt and season to taste. Set aside until serving. Refrigerate if made earlier in the day and remove 1 hour or so before serving.

2. Preheat the oven to 300 degrees F.

3. To make the fish, coat it very lightly with the olive oil, season both sides with salt and pepper and place on a lightly sprayed with oil baking sheet - skin side down. Cook for 24 to 28 minutes until the flesh is pink and just beyond translucent, or a few minutes longer if you prefer it well done. 4. To serve, place the whole piece of salmon on a platter, and top with the Salsa....or keep it in a nice bowl on the side for people to help themselves.

RE: Salsa Verde...you can also make this in a food processor to make quick work of it - but only short pulses, you Do NOT want it pureed - only chopped! - also you must still chop your garlic so that you don't have chunks.


I served this with Asparagus, Cucumbers/Bell Peppers and yes, waffle fries and onion rings!  I bought a  bag of Alexia Waffle Fries and Onion Rings the other day at the store to have on hand in a pinch and my kids went crazy for them.  No surprise there.    The salmon was truly outstanding and I loved the freshness of the Salsa Verde.  So yummy.


I started off the day with one of my all-time favorites-- Cinnamon Raisin Ezekiel English Muffin topped with Light Cream Cheese and Banana.  Cream Cheese and Bananas go so well together and the combination of the cinnamon raisin english muffin is so delicious. 

Cinnamon Raisin Ezekiel English Muffin topped with Light Cream Cheese and Banana


I have already re-painted the basement floor that got all scuffed up last week and am tackling the organization of basement/garage.  Yikes.  It can be a bit overwhelming.  We are going to take a break and run over to Rejuvenation - a light fixture store, that actually has a little cafe inside of it and have a late lunch.  I can't wait.  Things are slowly coming together.

I will catch up later.
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