The end of the summer may be drawing near but there is still time to savor the flavors of the season. I am a huge fan of making simple, herb-centric sauces that pair perfectly with a variety of ingredients. Sauces, like this Salsa Verde, are a great way to use of the bounty of herbs in your garden or those left over herbs that are hanging out in your fridge. Easy to make and store, this savory salsa verde is going to be a new favorite…I’m sure of it!
Grab your blender and your are ready to go! I love a sauce that requires very little effort and this fits the fill. Simply grab your ingredients and toss them into your blender. Give it a while and your are ready to eat! This Salsa Verde pairs well with fish (salmon or a more mild white fish), chicken, pork, beef and even vegetables. You can use leftovers as the base to a salad dressing or marinade as well. Herbs, like colorful fruits and vegetables, are teaming with anti-bacterial, anti-microbial and antioxidant powers! Remember–herbs and spices were our medicine cabinet for thousands of years. Any time I can load up on fresh herbs in a recipe I do!
- 1 pound wild salmon
- Sea salt and pepper to taste
- 1/2 cup olive oil, divided
- 1 small shallot, quartered
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup fresh oregano
- 1/4 cup fresh thyme
- 2 cups fresh flat leaf parsley
- 1 tablespoon capers, drained
- Preheat over to 400.
- Arrange salmon on a lined baking sheet.
- Season with 2 tablespoons olive oil, salt and pepper.
- Roast for 10-12 minutes depending on the thickness of the filet and desired doneness.
- While the salmon is cooking, combine the remaining ingredients in a food processor or blender.
- Pulse to combine to desired consistency (from chunky to more pureed as pictured).
- Sauce can be stored in the refrigerator for up to one week.
- Serve the salmon with the Salsa Verde.