Prep 3 hrs 30 mins
Cook 20 mins
This is a very simple yet elegant dinner when served with some steamed broccoli, small wedges of baked squash, a tossed salad and french bread. the sauce keeps for a few days and is great on other seafood, or just eaten out of the bowl with a spoon. Don't let the anchovy paste scare you....I hate anchovies, but it gives the sauce a great flavor, you don't even know it's in there. I had this at a friends house when I was in Oregon on business, and she used fresh salmon filets. it was sooooooooo good, so I begged her for the recipe.
- 453.59-907.18 g salmon fillet
- 118.29 ml dry white wine
- 118.29 ml olive oil
- 14.79 ml lemon juice
- 2.46 ml salt
- 1.23 ml pepper
- 1.23 ml thyme
- 1.23 ml marjoram
- 14.79 ml fresh parsley, chopped
- 236.59 ml spinach leaves
- 3 sprig fresh parsley
- 59.14 ml watercress leaf
- 29.58 ml lemon juice
- 29.58 ml green onions
- 1.23 ml dry mustard
- 4.92 ml dry basil
- 4.92 ml anchovy paste
- 0.75 ml Tabasco sauce
- 236.59 ml mayonnaise
- 59.14 ml capers, rinsed and drained
- Mix wine, olive oil, lemon juice, salt, pepper, thyme, marjoram and 2 tbsp parsley together and pour over salmon filets.
- marinate at least three hours, turning occasionally.
- bake salmon at 400 degrees for 15-20 minutes.
- while your salmon filets are marinating, make the sauce.
- place spinach, remaining parsley, watercress and green onions in a food processor and blend will.
- add lemon juice, mustard, basil and tabasco and blend again.
- add mayonnaise and blend.
- fold in capers.
- taste for seasoning and refrigerate until chilled.
- NOTE~~~~PREP TIME INCLUDES MARINATING TIME.
This sauce is amazing. Loved it on the fish, bread and DH even added it to the salad. Will use this one all the time.
My DH and I really loved this sauce. It was very delicious and refreshing. I could not find watercress so I substituted arugula. I am normally a great lover of capers so I did not drain them. This is probably the reason why I thought the sauce was better (I tasted before adding the capers) without them. This sauce would be great on almost any type of fish or even chicken. Definitely a keeper!
I made this for the guys at the firehouse tonight...I know, it's not your typical firefighter food, but they LOVED it....they were eating the green sauce on their bread after they ran out of salmon...I even saw a few fingers go into the bowl....ewwwwwww.....but bottom line is, this is great...I'll make it again at home for my family....This is a keeper!!!!!!!