Baked Salmon Sides with Salsa Verde
The fresh and tangy flavour of salsa verde compliments seafood perfectly and it’s used to the full in this dish, with a herby filling between sides of whole salmon and in the accompanying sauce.
Ingredients per serve
Baked Salmon Sides with Salsa Verde
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€918.82
Salsa verde
Garlic
/g
5.0 g
0%
Flat-leaf parsley
/g
50.0 g
0%
Basil
/g
50.0 g
0%
Mint
/g
15.0 g
0%
Capers, drained
/g
20.0 g
0%
Lemon juice
/g
15.0 g
0%
Olive oil
/ml
80.0 ml
0%
Salmon
Salmon Fillet Skin on
/x
2.0 x
0%
Potato mash
Cold milk
/ml
250.0 ml
0%
Salt
/g
5.0 g
0%
KNORR Potato Flakes GF 4kg
/g
125.0 g
0%
Step 4
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
400.0 ml
0%
KNORR Intense Flavours Citrus Fresh 400 ml
/ml
10.0 ml
0%
/
Salsa verde
-
Garlic 5.0 g
-
Flat-leaf parsley 50.0 g
-
Basil 50.0 g
-
Mint 15.0 g
-
Capers, drained 20.0 g
-
Lemon juice 15.0 g
-
Olive oil 80.0 ml
Salmon
-
Salmon Fillet Skin on 2.0 x
Potato mash
-
Cold milk 250.0 ml
-
Salt 5.0 g
Step 4
Preparation
-
Salsa verde
- Place herbs and garlic in a food processor and process until roughly chopped. Add lemon juice and pour olive oil in a steady stream and continue to process until fully combined.
-
Salmon
- Lie lengths of cooking twine on a large lined baking tray. Place one fillet of salmon skin-side down on top of the twine. Spoon over most of the salsa verde. Top with other fillet and truss up with twine. Rub with oil and sea salt.
- Bake in a combi oven at 180 degree Celsius for 25 minutes or until done to liking.
-
Potato mash
- Bring 500 ml water to the boil. Remove from heat and add milk and salt. Whisk in KNORR Potato Flakes until combined. Let stand for 2-3 minutes then whisk again.
-
Step 4
- Combine KNORR Hollandaise Sauce with KNORR Intensive Flavours Citrus Fresh. Fold through remaining salsa verde. Slice salmon into portions and serve with potato mash and salsa verde hollandaise.
-
Tip
- Cover salsa verde with a layer of olive oil and keep refrigerated for up to 2 weeks.
