Salmon Fillets W/Green Sauce |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a very simple yet elegant dinner when served with some steamed broccoli, small wedges of baked squash, a tossed salad and french bread. the sauce keeps for a few days and is great on other seafood, or just eaten out of the bowl with a spoon. Don't let the anchovy paste scare you....I hate anchovies, but it gives the sauce a great flavor, you don't even know it's in there. I had this at a friends house when I was in Oregon on business, and she used fresh salmon filets. it was sooooooooo good, so I begged her for the recipe. Ingredients:
1 -2 lb salmon fillet |
1/2 cup dry white wine |
1/2 cup olive oil |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
1 tablespoon fresh parsley, chopped |
1 cup spinach leaves |
3 sprigs fresh parsley |
1/4 cup watercress leaf |
2 tablespoons lemon juice |
2 tablespoons green onions |
1/4 teaspoon dry mustard |
1 teaspoon dry basil |
1 teaspoon anchovy paste |
3 dashes tabasco sauce |
1 cup mayonnaise |
1/4 cup capers, rinsed and drained |
Directions:
1. Mix wine, olive oil, lemon juice, salt, pepper, thyme, marjoram and 2 tbsp parsley together and pour over salmon filets.
2. marinate at least three hours, turning occasionally.
3. bake salmon at 400 degrees for 15-20 minutes.
4. while your salmon filets are marinating, make the sauce.
5. place spinach, remaining parsley, watercress and green onions in a food processor and blend will.
6. add lemon juice, mustard, basil and tabasco and blend again.
7. add mayonnaise and blend.
8. fold in capers.
9. taste for seasoning and refrigerate until chilled.
10. NOTE~~~~PREP TIME INCLUDES MARINATING TIME.
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