Salmon with Salsa Verde
In my last post, I wrote about 5 ingredients that I couldn't live without. The list could've gone on, but for the sake of the 1 or 2 people actually reading this blog, I kept it short. However, I would like to make one amendment to this list and add my 6th ingredient... Capers.
Little flower buds from the Mediterranean kept in salt or vinegar. They remind me of summer. Thrown in with parsley, lemon and butter and poured over lemon sole (or any fish really) is my favourite way to use them. Standard. Or there's something about their addition to salsa verde that makes it one of my favourite accompaniments to meat or fish. I much prefer a coarsely chopped version to one done in a blender. I like the colour and the texture which is retained. Here is a version I made recently:
- Small bunch of parsley
- Small bunch of basil
- Heaped dessert spoon of capers
- Small clove of garlic
- 2 anchovies
- 2 tsp red wine vinegar
- 3 tbsp cold pressed olive oil
Chop everything together until you reach your desired consistency then mix in the vinegar, season and then add the olive oil.
I served this with salmon fillet and a warm salad with new potatoes, asparagus and sprouting broccoli. The perfect meal for a warm summer's evening... Or if you're like me, a disappointingly cold Friday night in May. Either will do.