Salsa verde with grilled salmon
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A simple flavour combination of capers, mustard, lemon and herbs is the perfect accompaniment for lightly grilled salmon.
Ingredients
Fresh flat-leaf parsley
1 cup(s), firmly packed
Fresh basil
½ cup(s), firmly packed
Fresh mint
½ cup(s), firmly packed
Dijon mustard
2 tsp
Capers, rinsed, drained
1 tbs
Lemon juice
¼ cup(s)
Olive oil
1 tbs
Skinless salmon
600 g, (4x150g fillets)
Garlic
2 clove(s), crushed
Green shallot(s)
4 individual, trimmed, finely chopped
Canned cannellini beans, rinsed, drained
2 400g can
Green string beans
200 g, topped
Carrot(s)
300 g, (1 bunch), baby
Instructions
1
Place parsley, basil and mint in a food processor. Process until finely chopped. Add mustard, capers, half the juice, 2 teaspoons oil and 1 tablespoon hot water. Process until just combined. Set salsa verde aside.
2
Preheat grill on high. Line grill tray with foil. Using a sharp knife, make diagonal cuts, 2–3cm apart, in the salmon skin (see note p59). Lightly spray both sides of salmon with oil and place, skin-side up, on prepared tray. Grill for 2–3 minutes or until crisp. Turn salmon and grill for 5–6 minutes for medium or until cooked to your liking.
3
Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add garlic and shallots and cook, stirring, for 1 minute. Add cannellini beans and cook for 2–3 minutes. Add remaining juice and season with salt and freshly ground black pepper. Remove from heat. Roughly mash bean mixture with a fork. Cover to keep warm.
4
Boil, steam or microwave green beans and carrots until just tender. Drain. Divide bean mash among plates and top with salmon and salsa verde. Serve with carrots, green beans and a lemon wedge.
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