Rick Steins Roasted Salmon With Salsa Verde Food

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALMON WITH SALSA VERDE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
• Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
• If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.

RICK STEIN'S ROASTED SALMON WITH SALSA VERDE

Steps:

• 1. Heat oven to 220C/200C fan/gas 7. To make the salsa verde: chop the parsley, mint, 3 tbsp capers, anchovy fillets and 1 garlic clove together, on a board, into a coarse paste, then season to taste. 2. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper, then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so the salmon fits in the tin). Scatter over the remaining capers and garlic cut into slices, half chilli flakes and all, but 1 large sprig of thyme. Sprinkle over 3 tbsp oil, 150 ml water and some salt. This will prevent salmon from sticking and produce a lovely sauce to serve with the fish. 3. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place, skin-side down, on the tomatoes. Lightly season with salt, then cover with the salsa verde mixture. Lightly season the cut face of the other salmon fillet and place, skin-side up, on top. Brush the skin with the Vest of the oil and scatter with the remaining chilli flakes and the leaves from the thyme sprig. Season. 4. Roast the fish for 25-30 mins, until the skin is lightly browned and the flesh still slightly pink in the centre. To serve, cut the salmon across into portion-sized pieces, spoon over a little of the cooking juices and serve with the thyme-flavoured tomatoes along with fresh green beans and some potatoes.