Grilled salmon with salsa verde

Grilled salmon with salsa verde


This crispy skinned salmon is served with vegetables and salsa verde for a complete family meal.

The ingredient of Grilled salmon with salsa verde

  1. 1/2 cup flat-leaf parsley leaves
  2. 2 tablespoons chives, chopped
  3. 3 dill cucumbers, chopped
  4. 1 teaspoon baby capers, rinsed, drained
  5. 2 teaspoons wholegrain mustard
  6. 2 tablespoons olive oil
  7. 1 tablespoon lemon juice
  8. 500g baby potatoes, halved
  9. 6 yellow squash, thinly sliced
  10. 125g sugar snap peas
  11. 125g snow peas, halved lengthways
  12. 4 (about 120g each) salmon fillets, skin on
  13. Olive oil spray

The instruction how to make Grilled salmon with salsa verde

  1. Process parsley and chives in a food processor until coarsely chopped. Add the cucumber, capers, mustard, oil and lemon juice. Process until the salsa verde is almost smooth. Season.
  2. Cook the potato in a large saucepan of boiling water for 10-12 mins or until tender. Drain well. Boil, steam or microwave squash for 1 min or until almost tender. Add the combined peas and cook for a further 2 mins or until just tender. Drain. Place vegetables in a bowl. Add one-third of the salsa verde and toss to coat. Cover to keep warm.
  3. Meanwhile, preheat grill on medium-high. Place salmon, skin-side up, on a baking tray lined with foil. Use a sharp knife to make diagonal cuts 2cm apart in the salmon skin. Lightly spray both sides of salmon with oil. Cook under grill for 2-3 mins or until skin is crisp. Turn and cook for 4-5 mins for medium or until cooked to your liking.
  4. Divide salmon and vegetables among serving plates. Spoon the remaining salsa verde over the salmon.

Nutritions of Grilled salmon with salsa verde

calories: 497.837 calories
calories: 28 grams fat
calories: 5 grams saturated fat
calories: 27 grams carbohydrates
calories: 10 grams sugar
calories: 33 grams protein
calories: 230 milligrams sodium
calories: NutritionInformation

You may also like