Sep 112012
 

Salmon with Spanish green sauce

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
Serves 4

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!

  2 Responses to “Salmon with Spanish green sauce”

  1. Ooh, I’ll have to try this! We are also rutted on salmon, largely due to Boy’s stubbornness. “What do you MEAN you cooked my salmon some other way than grilled with salt, pepper, and garlic??” Hahahah!

  2. That Boy is so silly. What if you did something dastardly like put rosemary on it? I shudder to think about how the world would end in such a disastrous scenario. Luckily, since this is a sauce you spoon over the fish after cooking, you could try this out without offending his stick-in-the-mud sensibilities.

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