Serves 1
Directions
- 1Finely chop half a shallot.
- 2Finely chop parsley.
- 3Finely chop mint.
- 4Thinly slice half a fresh chili.
- 5Finely chop capers.
- 6Cut a lemon and an orange in half.
- 7Add the chopped shallot, parsley, mint, chili, and capers to a bowl.
- 8Grate half a garlic clove into the bowl.
- 9Squeeze the juice from half an orange into the bowl.
- 10Squeeze the juice from half a lemon into the bowl.
- 11Add 1 tsp Dijon mustard to the bowl.
- 12Add 2 tbsp olive oil to the bowl.
- 13Mix all the ingredients in the bowl to create the salsa verde.
- 14Place a salmon fillet skin-side down in a pan.
- 15Season the salmon with salt.
- 16Flip the salmon to cook the other side.
- 17Add a knob of butter to the pan.
- 18Add two garlic cloves to the pan with the butter.
- 19Spoon the butter and garlic over the salmon.
- 20Serve the cooked salmon on a plate.
- 21Spoon the citrus salsa verde over the salmon.
Ingredients
- 0.5 Shallot
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped mint
- 0.5 fresh chili thinly sliced
- 1 tbsp finely chopped capris
- 0.5 lemon juice
- 0.5 orange juice
- 1 tsp Dijon mustard
- 0.5 minced garlic
- 2 tbsp olive oil
- Salmon fillet
- Salt
- Butter
- 2 Garlic cloves
Equipment
knifecutting boardbowlgraterpanspoonfork
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