Chargrilled Salmon with Salsa Verde

    20 minutes

    Salsa Verde literally means "green salsa". This fresh and vibrant salsa is perfect for summer entertaining and can be used on a variety of grilled meats such as chicken, veal, lamb and pork. Use any combination of your favourite herbs.

    1 person made this

    Serves: 4 

    • 1/2 cup fresh flat-leaf parsley leaves
    • 1/4 cup fresh basil leaves
    • 2 tablespoons chopped fresh chives
    • 1 clove garlic, crushed
    • 1 teaspoon wholegrain mustard
    • 1 teaspoon baby capers
    • 2 gherkins, finely chopped
    • 1 tablespoon lemon juice
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper
    • 4 x 175g salmon fillets, skin-on

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the herbs in a small food processor. Process until chopped coarsely. Add the garlic, mustard, capers, gherkins, lemon juice, 1 tablespoon water and half the oil. Process until chopped finely. Season with salt and pepper.
    2. Preheat a chargrill or barbecue over medium-high heat. Rub the salmon all over with the remaining oil. Season with salt and pepper. Chargrill the salmon, skin-side down for 2-3 minutes or until skin is crisp. Turn. Cook another 2-3 minutes or until cooked to your liking (Salmon is best served medium-rare).
    3. Serve with salmon topped with the salsa verde.


    Serve salmon with steamed seasonal vegetable tossed with a little of the salsa verde.

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