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Crispy Skin Salmon with Mint Salsa Verde

Give your guests the five-star treatment with this impressive main course.


  • 2 tbs. olive oil

  • 4x 220g salmon fillets, skin on and bones removed

  • 1 cup fresh mint, loosely packed

  • ½ cup fresh parsley, loosely packed

  • ¼ cup fresh basil, loosely packed

  • ¼ cup fresh baby spinach leaves

  • 1 tbs. capers

  • 2 anchovy fillets

  • 1 tbs. red wine vinegar

  • 1/3 cup olive oil

  • ½ tsp. lemon zest

  • Salt and pepper


  • 1.

    For the salsa verde, pick and wash all the herbs. Place all the ingredients, excluding olive oil, into a food processor or blender. Pulse until finely chopped. Place in a bowl and mix in the olive oil until well combined. Season with salt and pepper to taste.

  • 2.

    Heat the 2tbs. of olive oil in non-stick frying pan over a high heat. Pat the salmon dry on each side with some paper towelling. Season well with salt and pepper. Place the salmon, skin side down into the pan and cook for 5 minutes. Turn the fish over and cook for a further 1 to 2 minutes or until cooked to your liking.

  • 3.

    Serve immediately with a good dollop of the salsa verde and a fresh green salad.

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