Recipe by Tony Smith
Salsa verde (green salsa) is another form of pesto that captures the pure flavours of fresh herbs, making it an ideal accompaniment to fresh salmon. The amount or type of herbs used is not too important, a little mint or tarragon, for example, could be used, but it's always best to have a good base of parsley.
600g fresh salmon fillet
5ml olive oil
1 Cup loosely packed each of parsley, chervil, and basil
150ml virgin olive oil
1 clove garlic
1 x 8 minute boiled egg
juice of one lemon
pinch of salt and pepper to season
Cut the salmon fillet on a slant to make eight thin slices
Roughly chop the herbs for the salsa verde, and then place them into a food processor with the lemon juice, egg, and capers. Blend then gradually add the oil.
To cook, simply heat a pan until smoking hot. Drizzle in a little olive oil and sear the salmon fillets, they will only take a minute to cook at best, much better slightly underdone. The barbeque is also ideal for this.
To serve, place two pieces onto four plates and spoon on a generous portion of salsa. Serve with some boiled new potatoes.