Baked Salmon with Salsa Verde and Cucumber
This recipe is simple, delicious, and goes great with any meal.
Prep Time: 15M
Serves: Serves 4
- 1 cucumber
- 12oz (350g) leftover baked salmon, sliced or flaked into chunks
For the salsa verde
- handful of fresh basil leaves
- handful of fresh mint leaves
- handful of fresh flat-leaf parsley leaves
- 2 tbsp white wine vinegar
- 2 tsp capers, rinsed, gently squeezed dry, and finely chopped
- 2 garlic cloves, finely chopped
- 8 anchovies in oil, drained and finely chopped
- 2 tsp coarse-grain mustard
- sea salt and freshly ground black pepper
- 6 tbsp extra virgin olive oil
- 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 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.
- Peel the cucumber, slice in half lengthwise, and scoop out the seeds with a teaspoon. Dice the flesh, and put in a serving bowl.
- To serve, arrange the salmon on a platter or 4 serving plates. Spoon a little salsa verde and cucumber onto the side, and serve with the bowls of salsa verde and cucumber at the table, for people to help themselves.
- Use raspberry vinegar instead of white wine vinegar-it works wonderfully with salmon.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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