Serve up a salubrious salmon with salsa verde and side salad.
4 x 180g salmon fillets
2 tbsp extra virgin olive oil
2 tbsp flat-leaf parsley
sea salt and freshly ground black pepper
1 lemon, quartered
For the salsa verde
60g sourdough bread, crusts removed, roughly chopped
1 large handful flat-leaf parsley, roughly chopped
2 tsp salted baby capers, well rinsed and drained
1 large anchovy fillet
juice of 1 lemon
1 tsp sea salt
125ml extra virgin olive oil
1 hard-boiled egg, chopped
freshly ground black pepper
1. Preheat the barbecue to hot. Splash the salmon with about 1 tablespoon of extra virgin olive oil and shake off any excess.
2. Put the salmon on the grill, skin side down, at a 45-degree angle to the grill bars. When halfway through cooking that side, about 1-2 minutes, turn the salmon 45 degrees and cook for another 1-2 minutes to create the X-shaped grill markings. When done, turn the salmon over and cook the other side, about 3 minutes more. Put the salmon pieces on a plate, cover with foil and place near the barbecue to keep them warm. Rest for 5 minutes. It's important to cook the fish medium-rare so that it stays juicy.
3. Meanwhile, to make the salsa verde, combine the bread and milk in a bowl and set aside for 5 minutes for the milk to be absorbed. Add the parsley, capers, anchovy, lemon juice and sea salt. Use a stick blender or food processor and mix well. Gradually pour in the extra virgin olive oil while processing, emulsifying until well combined. Stir in the hard-boiled egg and freshly ground pepper.
4. Combine remaining oil and parsley, spoon over the salmon, season with sea salt and freshly ground pepper. Squeeze lemon juice over the fish, top with salsa verde and serve.
Goes well with Burrata with capsicum salad