Salmon with Salsa Verde
Prep Time: 15 mins
Cook Time: 20 mins
Serves: 6 persons
Ingredients:
• 1 bunch parsley, leaves picked
• 1/2 bunch coriander, leaves picked
• 1/2 bunch chives, chopped
• ⅓ bunch dill
• 2 1/2 tbs drained capers
• 2 garlic cloves, crushed
• 2 tsp fennel seeds, ground
• ¾ cup extra virgin olive oil
• 4 lemons
• 1/2 cup Woolworths green olives, sliced
• 1kg side skin-on king salmon, pin-boned
Method:
1 Place parsley, coriander, chives, dill, capers, garlic and fennel in a food processor. Process until finely chopped. Add ⅔ cup oil. Juice 1 lemon, then add the juice. Process until combined. Stir in olives.
2. Meanwhile, preheat a barbecue grill or chargrill pan over mediumhigh heat. Brush salmon with remaining oil. Grill salmon, skinside down, for 8 minutes. Turn and grill for another 5 minutes for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover with foil. Rest for 5 minutes.
3. Meanwhile, cut remaining lemons in half. Grill lemons, cutside down, for 2 minutes or until lightly charred. Drizzle salmon with salsa verde and serve with charred lemon.
