Salmon with salsa verde new potatoes

Salmon with salsa verde new potatoes

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2 with leftover salsa verde
Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal384
  • fat20g
  • saturates3g
  • carbs21g
  • sugars1g
  • fibre2g
  • protein31g
  • salt0.5g
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Ingredients

  • 250g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 salmon fillets, skin on, about 140g each
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, roughly chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small bunch flat-leaf parsley, roughly chopped
  • small bunch basil, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tbsp caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 4 anchovies, roughly chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 large garlic clove, roughly chopped
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • sugar snap pea, to serve (optional)

Method

  1. Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.

  2. Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.

  3. Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.

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Comments, questions and tips

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alykemp
2nd May, 2015
Made the salsa verde only - left out the anchovies to make the sauce vegetarian & added a teaspoonful of Dijon mustard. Was really lovely with new potatoes - really gutsy & flavourful.
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