Food type: Seafood

Here's a springy recipe that is a good way to rev up supermarket salmon and an excellent reason to enjoy a bottle of Taylors Pinot Gris.

1 large slice of stale Italian bread crusts removed
1 cup of spinach leaves
1 cup of Italian parsley
4 anchovies
Juice of half a lime or lemon
2 sprigs of mint
1 tsp of capers
1/3 cup of olive oil
4 pieces of salmon

To make the salsa verde soak the bread in water briefly to soften it. Squeeze out excess water. Put the bread in the food processor with the spinach, parsley, anchovies, capers, mint and oil and lime or lemon juice and whizz to form a thick green sauce. Rub the salmon with olive oil and sprinkle the skin side with salt. Heat oil in a frying pan over a high heat and put them face down until nicely browned, turn over skin side down and cook until just cooked through. Slather the salsa verde on top and serve with Israeli couscous.

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