Best 5 Roasted Salmon With Salsa Verde Recipes

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALT-CRUSTED SALMON WITH COLLARD GREEN SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Mix the salt and egg whites in a medium bowl with your hands and incorporate until the mixture feels like wet sand.
• Spread 1 1/2 cups of the salt mixture into a thin layer, in the shape of the salmon, on a baking sheet. (You may need to spread the mixture diagonally on the baking sheet.)
• Arrange the lemongrass, ginger, chile, and cilantro over the bed of salt. Place the fish, skin side up, on the bed of salt and aromatics and pack the remaining salt mixture over and around the fish, molding it to the shape of the fillet, sealing the fish and aromatics inside.
• Place the baking sheet in the oven and bake for 25 to 30 minutes. The salt crust should have a warm golden color almost like sand and be rock hard. Remove from the oven and let rest for 10 minutes.
• Present the fish at the table within its salt crust, then, using a wooden spoon, strike the crust to crack it. Carefully lift pieces of the salt crust from the fish in large chunks. Peel back the skin, exposing the juicy, perfectly cooked fish. Divide the fish among plates. Discard the salt and aromatics.
• Serve with the salsa verde.
• In a food processor, pulse the collard greens, Brazil nuts, garlic, parsley and olive oil until thoroughly combined. You can use a flexible rubber spatula to scrape down the ingredients in the food processor to make sure everything mixes evenly.
• Transfer the mixture to a bowl, add the lemon zest and salt to taste (I use about 1 1/2 teaspoons). Stir in the vinegar just before serving.
• Adapted and excerpted from "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day" by JJ Johnson and Alexander Smalls with Veronica Chambers. Copyright © 2018 by JJ Johnson and Alexander Smalls with Veronica Chambers. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.

RICK STEIN'S ROASTED SALMON WITH SALSA VERDE

Steps:

• 1. Heat oven to 220C/200C fan/gas 7. To make the salsa verde: chop the parsley, mint, 3 tbsp capers, anchovy fillets and 1 garlic clove together, on a board, into a coarse paste, then season to taste. 2. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper, then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so the salmon fits in the tin). Scatter over the remaining capers and garlic cut into slices, half chilli flakes and all, but 1 large sprig of thyme. Sprinkle over 3 tbsp oil, 150 ml water and some salt. This will prevent salmon from sticking and produce a lovely sauce to serve with the fish. 3. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place, skin-side down, on the tomatoes. Lightly season with salt, then cover with the salsa verde mixture. Lightly season the cut face of the other salmon fillet and place, skin-side up, on top. Brush the skin with the Vest of the oil and scatter with the remaining chilli flakes and the leaves from the thyme sprig. Season. 4. Roast the fish for 25-30 mins, until the skin is lightly browned and the flesh still slightly pink in the centre. To serve, cut the salmon across into portion-sized pieces, spoon over a little of the cooking juices and serve with the thyme-flavoured tomatoes along with fresh green beans and some potatoes.

ROASTED SALMON WITH SALSA VERDE

Steps:

• For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
• Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
• Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.

SALMON WITH SALSA VERDE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
• Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
• If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.