Friday, 8 July 2011

Baked Salmon with Salsa Verde






Baked Salmon with Salsa Verde


1 salmon fillet, skin on
2 tbsp capers
Small handful each, fresh fat-leafed parsley and mint, finely chopped
1 garlic clove
3 anchovy fillets in olive oil, drained
1/2 tsp chili flakes
Few sprigs fresh thyme, leaves removed
Olive oil









Pre-heat oven to 220˚C.
For the salsa verde, put the capers, chopped herbs, garlic, and anchovy fillets into a food processor and, with some salt, process into a rough paste.
Brush the skin of the salmon fillet with oil, spread over the salsa verde mixture, then top with the remaining fish fillet, skin side up.
Scatter chili flakes and seasoning.
Roast for 20 minutes or until the fish is cooked through.