Baked Salmon With Salsa Verde & Cucumber
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Estimated cost per serve is 18.28 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1 cucumber
- 350grams leftover baked salmon, sliced or flaked into chunks
- 1 handful fresh basil leaves
- 1 handful fresh mint leaves
- 1 handful fresh flat-leaf parsley
- 2tablespoons white wine vinegar
- 2teaspoons capers, rinsed, gently squeezed dry, and finely chopped
- 2 cloves garlic, grated or finely chopped
- 8 anchovies in oil, drained and finely chopped
- 2teaspoons wholegrain mustard
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 6tablespoons extra virgin olive oil
Nutrition per serving
1960kJ / 468Cal
1960 Kilojoules or 468 Calories
22% of daily energy intake*
Protein
21.7grams
Fat
42.5grams
Carbs
2.2grams
Sugars
1.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
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 black 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.
Step 2 of 3
Peel the cucumber, slice in half lengthways, and scoop out the seeds using a teaspoon. Dice the flesh, and put in a serving bowl.
Step 3 of 3
To serve, arrange the leftover salmon on a platter or 4 serving plates. Spoon the salsa verde over the fish, and place the cucumber on the side.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.