5.0 from 6 votes
Italian Salsa Verde with Salmon
A refreshing salsa made with parsley, anchovies, garlic, and olive oil.
Prep Time
15 mins
Total Time
15 mins
Servings: 2 cups
Calories: 1201 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
SALSA VERDE
- 1 cup fresh parsley leaves, packed
- 3 tablespoon capers
- 4 fillets of anchovies
- 2 eggs hard-boiled
- 2 lices white bread crust removed
- red wine vinegar enough to cover the white bread
- 1 cup olive oil
- 2 garlic clove
- ½ lemon
- salt and pepper
SALMON
- 4 each skinless salmon fillets 6 ounces each
- salt and pepper
- olive oil
Instructions
PREPARING THE SALMON
- Preheat the oven to 375°. Cover a baking dish with aluminum foil. Place the salmon fillets in the cookie sheet and sprinkle generously with salt and pepper. Bake for about 15 minutes.
Cup of Yum
PREPARING THE SALSA VERDE
- Remove the bread crust, cut it into small pieces and add enough vinegar to be soaked in by the bread.
- In a food processor, add parsley, capers, anchovies, hard-boiled eggs, white bread, lemon juice, garlic, salt, pepper, and olive oil, and puree. Add more oil if dry. The sauce needs to be smooth. Taste and adjust flavor with salt and pepper as needed.
ASSEMBLING
- When the salmon is done, place it on a serving dish and lightly drizzle olive oil over the salmon.
- Place sauce over the fish and sprinkle with parsley.
Notes
- When purchasing anchovies, purchase them in a glass standing-up jar. The metal tubs are more challenging to open; be careful at the sharp edges, and once open, if you do not finish the content, you will find yourself towing away half of the anchovies.
- The white bread slices do not need to be too thick. When soaking it, make sure you use good vinegar and do not put too much. My rule of thumb is to add it slowly and ensure it is all soaked in before adding more. The vinegar will add the perfect amount of tanginess that this sauce needs.
- Capers: the best is the one stored with salt. Subsequently, you must rinse them well when ready to use. However, the capers in vinegar are good, too, and need to be rinsed.
- Taste for seasoning, as the anchovies and capers can be salty.
- Add a couple of spoons of olive oil to achieve a paste-like texture.
- To chop the parsley finely, place the dry parsley in a food processor and give it a few pulses to break it down as much as possible. This will prevent large parsley leaves from clumping together and being hard to bite.
Nutrition Information
Calories
1201kcal
(60%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
117g
(180%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
200mg
(67%)
Sodium
571mg
(24%)
Potassium
619mg
(18%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2814IU
(56%)
Vitamin C
56mg
(62%)
Calcium
168mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1201
% Daily Value*
| Calories | 1201kcal | 60% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 117g | 180% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 571mg | 24% |
| Potassium | 619mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2814IU | 56% |
| Vitamin C | 56mg | 62% |
| Calcium | 168mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.