Menu
  1. Home
  2. Inspiring food service recipes for Australia
  3. Salmon Sides with Salsa Verde
  1. Inspiring food service recipes for Australia

Salmon Sides with Salsa Verde

Salmon Sides with Salsa Verde – Recipe

The fresh and tangy flavour of salsa verde complements seafood perfectly and it’s used to the fullest in this dish — with a herby filling between sides of whole salmon and in the accompanying sauce.

...

Ingredients per serve

−
+

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 ml
  • Olive oil 80.0 ml

Salmon

  • Salmon Fillet Skin on 2.0 x

Potato mash

Sauce

The fresh and tangy flavour of salsa verde complements seafood perfectly and it’s used to the fullest in this dish — with a herby filling between sides of whole salmon and in the accompanying sauce.

...

Preparation

  1. 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.

  2. 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 your liking.

  3. Potato mash

    • Bring 500 ml water to a 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.

  4. Sauce

    • Combine KNORR Hollandaise Sauce with KNORR Thai Lime Powder

  5. To Serve

    • Fold the prepared sauce through the remaining salsa verde. Slice salmon into portions and serve with potato mash and salsa verde hollandaise.

  6. Tip

    • Cover salsa verde with a layer of olive oil and keep refrigerated for up to 2 weeks.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu