Grilled salmon with salsa verde
fresh flat-leaf parsley
2 tsp, finely chopped
baby capers, rinsed, drained
skinless salmon fillet(s)
240 g, (2x120g fillets)
1 x 3 second spray(s)
- To make salsa verde, place parsley and chives in a small food processor and process until finely chopped. Add capers, oil, juice and 2 teaspoons warm water and process until just combined. Set aside.
- Preheat grill on high. Line grill tray with foil. Using a sharp knife, make diagonal cuts 2–3cm apart in salmon skin. Lightly spray both sides with oil and place skin-side up on prepared tray. Grill for 2–3 minutes or until crisp. Turn and grill for 5–6 minutes for medium or until cooked to your liking. Serve grilled salmon with salsa verde.