My latest Donna Hay magazine is issue #23, Spring ( Spring is from September to November in Australia, where the magazine is published). One of the lighter dishes is for ‘salmon with salsa verde mayonnaise’, so I made that for supper tonight.
Here’s the recipe for the salsa verde:
1/2 c. dill leaves
1 c. flat-leaf parsley leaves (although I used curly)
1/2 c. mint leaves
2 tbsp. capers
4 anchovy fillets chopped, optional (I used the whole can of Roland anchovies, which I think had 8 inside)
1 garlic clove
black pepper
2 tbsp lemon juice
1/4 c. olive oil
…then, just chop all the dry ingredients into small pieces, and add the olive oil and lemon juice. I really liked the way it tasted ‘bright’ and fresh.
I cooked two types of salmon for my and Av’s supper. We had two fillets of bourbon salmon (it’s just marinated in a little pineapple juice, soy sauce, and bourbon with some green onion tops) and one fillet of just regular salmon. I broil this on high about five minutes, then turn over and broil another three or four minutes. The worst thing you can do is overcook these, so watch them carefully to make sure they come out really nice and perhaps if anything, a little underdone.
Below is a pic of the cooked salmon going on the plate. I’ve put some of the salsa verde mayonnaise on my half of the regular cooked salmon filet. To make the salsa verde into a mayonnaise, just add a little regular mayonnaise (I like Duke’s) to the mixture – soooo easy. Very nice!
