Recipe by SCOOBYBOO
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
Directions See How It's Made
- 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.