This week during our online Nutrition Course, Jane shared with us a delicious Salsa Verde recipe. This healthy salsa is a great accompaniment for fish or steak or as a salad dressing, and is very simple to make!
See the recipe on her website here.
- 1 clove garlic, roughly chopped
- Generous handful of parsley, basil and tarragon
- 2 tsp capers
- 1 tsp Dijon mustard
- 4 or 5 marinated anchovies
- Juice of ½ lemon
- 2-3 tbsp olive
- Black pepper
Place all the ingredients for the salsa verde in your blender and blitz to make a smooth sauce. You can add a little extra oil and/or lemon juice if it gets a bit sticky in your blender. Season to taste.
Add Pan Fried Salmon:
Heat the coconut oil in a large, non-stick frying pan over a medium heat.
Cook the salmon, skin side down for 10-12 minutes until cooked through. Turn over and cook for another minute.
Salsa verde will keep in the fridge for 3 to 5 days.