Ingredients:
Salsa Verde:
- ½ cup chopped flat-leaf parsley
- ½ cup blanched green herbs (basil or dill)
- ¼ cup celery leaves
- 1 jalapeno pepper, stemmed, seeded and chopped
- 1Tbsp chopped shallot
- 1 Tbsp capers
- 1 tsp anchovies, chopped
- Crushed red pepper flakes to taste
- 1/8 tsp salt
- Black pepper to taste
- ½ cup extra virgin olive oil
Salmon:
- 4 salmon fillets (4 oz each), skinned
- 1 Tbsp extra virgin olive oil
- 1 tsp black pepper
Directions:
Make salse verde:
In a blender, combine all salse verde ingredients and puree until smooth. Set aside 1.4 cup and refrigerate remainder for future use. (salsa verde keeps for up to 1 week.)
Cook salmon:
Lightly coat a grill rack or grill pan with nonstick cooking spray and heat grill to medium-high heat. Rub salmon with oil and pepper and grill fillets face down for 3 to 4 minutes on each side. Serve each fillet with 1 tablespoon of salsa verde.
4 servings salmon; 14 servings salsa verde
Portion: 1 (4 oz) salmon fillet with 1 Tbsp salsa verde
Per Serving
- Calories: 247
- Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 66mg
- Sodium: 116mg
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
—Recipe courtesy of AmeriHealth New Jersey
