If you asked me to rank my favorite fish, salmon would definitely sit near the top of the list. Specifically, it would be Alaskan sockeye salmon. I ate the stuff constantly when I lived in Alaska, and I would usually stick with a pretty simple preparation.
I may have mentioned before how The Hubs and I tend to get stuck in tasty-ruts. It’s not so terrible, because it’s tasty, but still, it’s a rut. The way I typically prepare salmon is a prime example of such a rut. It’s good to branch out and live a little. (To give you an idea of how quickly we get into such a rut: within three weeks of moving to Dayton, we had firmly established a rut at Olive: an urban dive. We are nothing if not efficient!)
Well, one night The Hubs, knowing that he was about to be subject to the garlic-rosemary-and-pepper treatment yet again, decided that he had had enough and found this gem of a recipe. Lucky for us that he did: this completely different treatment of the fish is light, refreshing, colorful, and most importantly, delicious!
Salmon with green sauce
From Spanish: a collection of easy & elegant recipes
4 pieces of salmon (either steaks or fillets will work), 4-6 ounces each
2 tablespoons olive oil
Salt & pepper
Generous 4 tablespoons flat-leafed parsley
8 large basil leaves
2 sprigs fresh oregano (1/2 teaspoon dried)
3-4 anchovy fillets, rinsed and roughly chopped
2 teaspoons capers, rinsed
1 shallot, roughly chopped
1 large garlic clove
2-3 teaspoons freshly-squeeze lemon juice, to taste
1/2 cup fruity extra-virgin olive oil
Brush the salmon with the olive oil and season with the salt & pepper (to taste). Cook the salmon in the method you prefer, be it on the grill, in the oven, or on the stove-top, until it reaches the desired level of done-ness.
While the salmon is cooking, make the green sauce: place the parsley, basil, oregano, anchovies, capers, shallot, garlic, and lemon juice in a food processor (or blender) and process until chopped. With the motor running, slowly add the oil through the feed-tube. Taste and adjust the seasoning, keeping in mind that the anchovies and capers can be salty. Pour into a serving bowl and chill until it’s time to serve.
Serve the salmon with a little of the green sauce spooned over it. Enjoy!