Salmon with Salsa Verde
Ingredients
Yield: 4 servings
For the Salsa Verde
1 tablespoon capers; drained
1 clove garlic; peeled, minced
¼ teaspoon kosher salt
1 tablespoon dijon mustard
1 tablespoon olive oil
3 tablespoons red wine vinegar
⅓ cup parsley; finely chopped
⅓ cup mint leaves; finely chopped
¼ teaspoon ground black pepper
For the Salmon
2 tablespoons olive oil
¼ teaspoon kosher salt 1 pound salmon filets; 4 ounce filets
¼ teaspoon ground black pepper
Nutrition information
Serving size: 115g
Calories: 199
Total Fat: 12.6 g
Saturated Fat: 2.1 g
Monounsaturated Fat: 7.9 g
Polyunsaturated fat: 2.5 g
Sodium: 306.5 mg
Total Carbohydrate: 0.7 g
Dietary Fiber: 0.3 g
Sugars: 0.1 g
Protein: 18.7 g
Source: Health Meets Food
Instructions
For the Salsa Verde:
1. Place the capers and garlic on a cutting board and chop them together into a fine paste.
2. Place the paste into a mixing bowl with the remaining ingredients and whisk thoroughly.
3. Keep cool and ready for use.
For the Salmon:
1. Cover the bottom of a sauté pan with olive oil and heat over medium flame.
2. Add the salmon and cook for about 5 minutes on each side.
3. You want the salmon slightly pink in the middle. Cook until salmon has reached 145 degrees internal temperature. Serve with a tablespoon of the salsa verde on top. Enjoy!