Salmon with salsa verde

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• Rolty

  02 March 2012

  Rolty rated and commented on this recipe

  

  I made this last night and my husband loved it. The salsa verde adds such a fab flavour to the salmon. We liked the salsa verde so much we added it the rice too and added some asparagus cut up too. Really lovely and fresh for spring!

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• Frantic Flapjack

  08 March 2012

  Frantic Flapjack rated and commented on this recipe

  

  This was a taste sensation! Wasn't sure about it before making it but it turned out really well. Served with the rice and the braised leeks & peas on this site. Husband loved it.

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• tweetiepie

  10 March 2012

  tweetiepie rated and commented on this recipe

  

  Made this tonight - family loved it - was v tasty! Left the mint out of the salsa verde as I'm not too keen on it, but put everything else in, and served with the rice and a salad....yum!

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• Treaclepud

  06 June 2012

  Treaclepud commented on this recipe

  Too yummy for words! I might make slightly different salsas from time to time, to see what else goes well.

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• LoloMuds

  23 June 2012

  LoloMuds rated and commented on this recipe

  

  I can't believe how nice this dish is! The salsa verde is to die for!! The only change I made was not using mint as I am not a big fan. This dish so tasty, the whole family enjoyed including our son who isn't quite 2 yet. Will be a firm family favourite now.

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• petercarter

  30 November 2012

  petercarter rated and commented on this recipe

  

  Be careful not to overdo the lemon, otherwise it will drown all the other flavours in the salsa. If necessary, use the juice of only one lemon in the salsa, and add a tablespoonful of water if you need more liquid in the blender.

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• Redrobbo1970

  29 January 2013

  Redrobbo1970 commented on this recipe

  Absolutlely to die for, the salsa verde and salmon was divine and with the rice it was flavour explosion ! Had plenty of salsa verde left over so gonna make a pasta and salmon dish and mix the rest in with that..

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• Elle-London

  27 February 2013

  Elle-London commented on this recipe

  I'm not eating starchy carbohydrates at the moment so what veg would be good with this to complement the salmon and salsa and make it a bit more filling than with salad?

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http://www.bbcgoodfood.com/recipes/1993637/

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Ingredients

• 1 x 25g pack dill , roughly chopped
• 1 x 25g pack mint , tough stalks removed and roughly chopped
• 1 x 25g pack flat-leaf parsley , roughly chopped
• 1 x 25g pack chives , roughly chopped
• 1½ tbsp wholegrain mustard
• 2 tbsp capers
• 2 tbsp toasted pine nuts
• 1 x 200g tin green olive stuffed with anchovies, drained (85g)
• 2 lemons , juice only
• 4 salmon fillets

TO SERVE (OPTIONAL)

• 175g wild and white basmati rice
• 50g stoned marinated black kalamata olives
• 75g toasted pine nuts
• 1 red pepper , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 12 mins

Ingredients

• 1 x 25g pack dill , roughly chopped
• 1 x 25g pack mint , tough stalks removed and roughly chopped
• 1 x 25g pack flat-leaf parsley , roughly chopped
• 1 x 25g pack chives , roughly chopped
• 1½ tbsp wholegrain mustard
• 2 tbsp capers
• 2 tbsp toasted pine nuts
• 1 x 200g tin green olive stuffed with anchovies, drained (85g)
• 2 lemons , juice only
• 4 salmon fillets

TO SERVE (OPTIONAL)

• 175g wild and white basmati rice
• 50g stoned marinated black kalamata olives
• 75g toasted pine nuts
• 1 red pepper , chopped

PER SERVING

375 kcalories, protein 33.2g, carbohydrate 2.6g, fat 25.9 g, saturated fat 3.9g, fibre 1.8g, sugar 1.1g, salt 0.7 g

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