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Salmon with celery, orange and caper salsa verde
Salmon with celery, orange and caper salsa verde
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Our vibrant Italian green sauce with oranges pairs perfectly with crispy salmon.
Ingredients:
  • 27.30 gm olive oil
  • 6 (about 175g each) skin-on salmon fillets
  • 1 orange
  • 1 bunch celery, pale inner stems and leaves only, washed, dried, finely chopped
  • 1/2 small brown onion, coarsely chopped
  • 375.00 ml chopped fresh continental parsley
  • 40g (1/4 cup) pitted green olives, coarsely chopped
  • 30.00 ml drained capers
  • 14.75 gm wholegrain mustard
  • 160ml (2/3 cup) extra virgin olive oil
Instructions:
  • For the celery, orange & caper salsa verde, gently simmer the egg in a small saucepan of water on medium heat for 7 minutes until hard-boiled. Then, cool under cold running water, peel, and coarsely chop.
  • Grate the orange zest finely. Remove the peel and white pith from the orange with a small sharp knife. Hold the orange over a bowl to catch any juice, then cut along the white membrane to extract the segments. Chop the orange segments finely. Mix the orange zest, juice, flesh, and celery in a bowl.
  • Combine egg, onion, parsley, olives, capers, mustard, and oil in a food processor. Pulse until a coarse paste forms. Stir egg mixture into celery mixture until well combined. Season with salt and pepper to taste.
  • In a large heavy-based frying pan over medium-high heat, heat the oil. Add half of the salmon, skin-side down, and cook for 4 minutes. Season with salt and pepper. Turn and cook for an additional 2 minutes or until desired doneness. Transfer to a plate, cover with foil to keep warm, then repeat with the remaining salmon. Serve the salmon and potato on serving plates, topping them with the celery, orange & caper salsa verde.

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