Crisp-skinned salmon with salsa verde
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 roast.
Salmon, olive oil, salt, pepper.
Salsa: parsley, mint, garlic, basil, capers, anchovies, red wine vinegar, extra virgin olive oil.
|SMALL (2 FILLETS & SAUCE)|
Serve with a mixed leaf salad or with a green vegetable like asparagus or broccolini.
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.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
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.
TO COOK: Defrost fully before cooking. Pat dry the salmon skin, 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.