Salsa Verde With Nuts Food

SALSA VERDE

Steps:

• First toast the walnuts. Set the oven at 350 degrees. Spread the walnuts in a single layer on a sheet pan. When the oven is hot, transfer the pan to the oven and toast the walnuts for 5 to 10 minutes, being careful not to burn the nuts. Remove from the oven and toss the walnuts in a clean dry kitchen towel, rubbing the nuts to release as much of their bitter tannic skins as you can. (The skins won't disappear entirely, and you don't want them to do so because a little of that bitter tannin is good in the sauce.)
• Transfer the nuts to a food processor.
• Add the parsley, basil, garlic, and cornichons. Turn the machine on and add the egg yolk. Continue processing, adding the olive oil in a slow stream, until the sauce is very smooth. Add the vinegar and process to mix well. Taste for seasoning, adding salt, pepper, and more vinegar if necessary.

SALSA VERDE WITH NUTS

Steps:

• In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
• Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

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.