Grilled salmon with salsa verde
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- 1 garlic clove, crushed
- 25g pack Asda Flat-Leaf Parsley
- 85g pack Asda Watercress
- 25g fresh white breadcrumbs
- 3 tbsp olive oil, plus exra for oiling
- 2 tbsp lemon juice
- 2 tbsp capers, chopped
- 4 salmon fillets
- New potatoes, to serve
- Tenderstem broccoli, to serve
First make the salsa. Put the garlic, parsley, watercress, breadcrumbs, oil and lemon juice in a processor or blender and whiz until chopped but not puréed, then add the capers; or finely chop the parsley and watercress and put in a bowl with the garlic, breadcrumbs, oil, lemon juice and capers, and whisk together by hand until blended.
Lightly brush the salmon with the olive oil on both sides. Heat a griddle pan or non-stick frying pan until hot. Add the fish and cook for 4 minutes on each side.
Serve with the salsa, new potatoes and broccoli.