Baked Salmon with Salsa Verde and Cucumber

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Baked Salmon with Salsa Verde and Cucumber

Variation

Use raspberry vinegar instead of white wine vinegar – it works wonderfully with salmon.

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Instructions

  1. 1

    To make the salsa verde, finely chop all the herbs, and put in a bowl. Drizzle in the vinegar, and stir through. Add the capers, garlic, and anchovies, and stir again. Now add the mustard, and season well with salt and black pepper. Slowly stir in the olive oil. Taste, and adjust the seasoning if needed, adding a little more vinegar or oil as required. Transfer to a serving bowl.


  2. 2

    Peel the cucumber, slice in half lengthways, and scoop out the seeds using a teaspoon. Dice the flesh, and put in a serving bowl.


  3. 3

    To serve, arrange the leftover salmon on a platter or 4 serving plates. Spoon the salsa verde over the fish, and place the cucumber on the side.


Ingredients

  • 1 cucumber
  • 350g leftover baked salmon, sliced or flaked into chunks
  • 1 handful fresh basil leaves
  • 1 handful fresh mint leaves
  • 1 handful fresh flat-leaf parsley
  • 2 tbsp white wine vinegar
  • 2 tsp capers, rinsed, gently squeezed dry, and finely chopped
  • 2 cloves garlic , grated or finely chopped
  • 8 anchovies in oil, drained and finely chopped
  • 2 tsp wholegrain mustard
  • 6 tbsp extra virgin olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

Total time required Total time:

  • Preparation time:
 

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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