Name: Crispy-skinned salmon with salsa verde
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 62.50 ml fresh continental parsley leaves, coarsely chopped; 62.50 ml fresh basil leaves, coarsely chopped; 62.50 ml fresh mint leaves, coarsely chopped; 6 anchovy fillets, rinsed, finely chopped; 20.00 ml baby capers; 21.00 gm fresh lemon juice; 56.88 gm extra virgin olive oil; 12 small chat potatoes; 400g green beans; 4 salmon fillets, skin-on; 39.60 gm bought aioli; Lemon wedges, to serve

Crispy-skinned salmon with salsa verde

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Achieve crispy-skinned salmon effortlessly.

Ingredients:

62.50 ml fresh continental parsley leaves, coarsely chopped
62.50 ml fresh basil leaves, coarsely chopped
62.50 ml fresh mint leaves, coarsely chopped
6 anchovy fillets, rinsed, finely chopped
20.00 ml baby capers
21.00 gm fresh lemon juice
56.88 gm extra virgin olive oil
12 small chat potatoes
400g green beans
4 salmon fillets, skin-on
39.60 gm bought aioli
Lemon wedges, to serve

Instructions:

In a small bowl, mix together parsley, basil, mint, anchovy, capers, lemon juice, and 1 1/2 tablespoons of olive oil. Season with salt and pepper to taste.
Steam the potatoes over gently simmering water for 15 minutes, then add the beans for the final 3 minutes of cooking.
Heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil on the skin side of the salmon, season with salt, and rub it in. Cook the salmon skin-side down for 3-4 minutes on each side until it reaches your desired level of doneness.
In a bowl, coat the potatoes with aioli. Serve the potatoes, salmon, and beans on individual plates.

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