We make the sauce by plucking the leaves from bunches of basil, parsley and mint and blending them with flavour-boosters like capers and anchovies. A splash of red wine vinegar and slosh of olive oil finishes the salsa.
The salmon will come skin-on, boned and lightly seasoned - vacuum-sealed and ready for you to pan fry or bake.
Salmon, olive oil, salt, pepper.
Salsa: parsley, mint, garlic, basil, capers, anchovies, red wine vinegar, extra virgin olive oil.
|PER 100G (RAW)||PER AVG SALMON FILLET PLUS SAUCE|
Serve with the salsa verde.
Goes well with the Wimmera grain salad, tossed through with a handful of leafy greens or with asparagus or broccolini and foast kipfler potatoes with rosemary and sea salt.
LOW CARB: Just stick with a big salad full of colour, texture and interest - watercress, radicchio, rocket, herbs, finely sliced radish/fennel/cucumber - dressed with olive oil and lemon juice.
PLEASE NOTE: the salmon is raw and should be fully cooked before consumption. While every effort has been made to ensure the salmon is bone and scale free, please be aware that some may remain.
Pat dry the salmon, then sprinkle its skin with salt and place, skin-side down in a lightly oiled, medium-hot, non-stick frying pan for 4-5 minutes or until the skin is brown and crisp. Turn and cook for 2-3 minutes on the flesh side or until cooked to your liking. You can also stick the salmon in a 200C oven for 8-10 minutes - you won't get the crisp skin or browned flesh but it's totally hassle free, which has a charm of its own. Season the cooked salmon with salt and freshly ground black pepper and serve with the salsa verde.
DEFROST INFORMATION: Defrost overnight in the fridge. Keep refrigerated and cook and consume within 48 hours. For a quick defrost, place the sealed bag in room temperature water and ensure that you cook the salmon within two hours of beginning the defrosting process.