There are a lot of steps to this recipe but it is really worth the effeort if you are entertaining and would like a really elegant dish to impress your guests.
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Units: US | Metric
For the salsa verde
- 1 1/2 tablespoons Italian parsley, chopped
- 1/2 tablespoon mint leaf, chopped
- 3 tablespoons capers
- 6 anchovies packed in oil, drained
- 1 garlic clove, crushed
For the roasted salmon
- 4 large red ripe tomatoes, each cut into 8 slices
- 2 (1 1/4 lb) salmon fillets
- 1 tablespoon capers
- 2 garlic cloves, sliced
- 1/2 teaspoon dried chili pepper flakes
- 1 bunch fresh thyme
- 3 tablespoons olive oil
- 10 tablespoons water
- salt and pepper
For the steamed potatoes
For the warm green bean salad
- 1Preheat the oven to 425°F.
- 2For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove.
- 3Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
- 4Line the base of a lagre roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
- 5Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme.
- 6Drizzle over three tablespoons of the oil, the water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
- 7Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.
- 8Lightly season with salt and then cover with the salsa verde mixture.
- 9Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
- 10Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper.
- 11Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
- 12Remove the salmon from the oven and leave it to rest briefly.
- 13Using a small sharp kitchen knife, peel the potatoes from top to bottom, taking as wide a band of peel off each time as possible. Work around the potato to create a fairly uniform oval shape.
- 14Bring 1in of water to the boil in a large pan, then reduce to a simmer.
- 15Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt.
- 16Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart.
- 17Transfer the potatoes to a bowl, brush with a little melted butter and serve.
- 18For the bean salad, bring a pan of well-salted water to the boil.
- 19Add the beans and boil rapidly for 4-4½ minutes until just tender.
- 20Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.
- 21Drain the beans well and return them to the pan. Toss with the scallions and mustard dressing. Pile into a serving bowl and serve warm.
- 22To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes, with bean salad and steamed potatoes to the side.
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Nutritional Facts for Roasted Salmon With Salsa Verde New Potatoes and Warm Green Bean
Serving Size: 1 (1190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1077.6
- Calories from Fat 446
- Total Fat 49.6 g
- Saturated Fat 9.3 g
- Cholesterol 164.3 mg
- Sodium 784.7 mg
- Total Carbohydrate 89.2 g
- Dietary Fiber 17.9 g
- Sugars 12.0 g
- Protein 70.5 g
The following items or measurements are not included:
white wine vinegar