Salmon With Salsa Verde
Reinvent your approach to salmon with this barbecue-friendly approach, pairing a fish fillet with a zesty salsa verde and grilled lemon halves.
Ingredients
- 1 bunch continental parsley, leaves picked
- 1/2 bunch coriander, leaves picked
- 1/2 punnet chives, chopped
- 1/3 punnet dill
- 2 tbs drained capers
- 2 cloves garlic, crushed
- 2 tsp fennel seeds, ground
- 2/3 cup extra virgin olive oil, plus 1 tbs extra
- 4 lemons
- 1/2 cup Woolworths green olives, sliced
- 1kg side of skin-on salmon, pin-boned
Method
- Place parsley, coriander, chives, dill, capers, garlic and fennel in a food processor. Process until finely chopped. Add cup oil. Juice 1 lemon then add the juice. Process until combined. Stir in olives.
- Meanwhile, preheat a barbecue grill or chargrill pan over medium-high heat. Brush salmon with extra oil. Grill salmon, skin-side down, for 8 minutes. Turn, grill for 5 minutes more for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover with foil. Rest for 5 minutes.
- Meanwhile, cut remaining lemons in half. Place on grill cut side-down and grill for 2 minutes or until lightly charred. Drizzle salmon with salsa verde and serve with charred lemon.
