serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Salsa Verde
- ½ cup extra-virgin olive oil
- ½ cup fresh basil leaves
- ¼ cup fresh Italian parsley leaves
- ¼ cup tarragon leaves
- 3 tsp fresh chervil
- 3 tsp drained nonpareil capers
- 1½ tbsp coarsely chopped shallots
- 2 tsp fresh rosemary leaves
- 2 tsp tarragon leaves
- finely grated peel of 1 lemon
- 3 tsp lemon juice
Vegetables and fish
- 2 tbsp olive oil, divided
- 2 small fennel bulbs, trimmed, cut crosswise into 1.2 cm (½ in) thick slices
- 3 green onions, halved lengthwise
- 1 lemon, halved
- 2 skin-on salmon fillets, about 175 g (6 oz)
- 2 tbsp butter
- 3 tsp drained capers
Instructions
- To make salsa verde: In mini food processor, pulse all ingredients until finely chopped. Season salsa to taste with salt and pepper. Set sauce aside at room temperature.
- To cook vegetables and fish: Heat large grill pan over medium-high heat. Add 1½ tablespoons olive oil, then lay fennel slices, lemon halves, and green onions in pan. Cook for about 3 minutes on each side, or until tender and golden brown. Season with salt and pepper.
- Meanwhile, using sharp knife, lightly score skin side of each salmon fillet. Add a few place drops of oil to a large non-stick frypan. Lay fillets skin side down in frypan, sprinkle with salt and place pan over medium heat. Cook for about 3 minutes, or until skin is golden brown and crisp. Turn salmon over. Add butter and capers and cook for about 2 minutes, or until salmon is still rosy in center, spooning melted butter and capers over salmon.
- Serve salmon with vegetables and lemon, spooning pan drippings and butter over salmon. Drizzle with salsa verde and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
