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Photo of Salsa verde with grilled salmon by WW

Salsa verde with grilled salmon

Total Time
35 min
20 min
15 min
A simple flavour combination of capers, mustard, lemon and herbs is the perfect accompaniment for lightly grilled salmon.


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)


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


300 g, (1 bunch), baby


  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.