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Salmon with Salsa Verde

Kristine Kidd
This would be equally as good with arctic char.
Makes 2 servings, plus leftover salsa verde
Print Recipe
Servings 2

Ingredients
  

  • Salsa Verde
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1 Thai chile or small serrano chili, minced with seeds
  • 1 tablespoons minced fresh basil or Italian parsley
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh mint
  • Coarse kosher salt and freshly ground pepper
  • Salmon
  • 2 6- ounce wild Alaskan salmon filets, with skin
  • 1 tablespoon olive oil, plus more as needed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh mint
  • Lima Bean Puree, see recipe below

Instructions
 

  • For the salsa verde: Combine the oil, shallot, lemon juice and zest, chile, and herbs in a small bowl. Season to taste with salt and pepper.
  • For the salmon:  Brush the flesh side of the salmon with olive oil. Sprinkle with the lemon zest, thyme, mint, and salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the salmon skin side down. Cover, reduce the heat to medium, and cook without turning until the fish is opaque on top and just cooked through, about 8 minutes.
  • Spoon the lima bean puree onto two plates. Top with the salmon filets. Spoon some salsa verde over the fish and serve right away.

Notes

Leftovers
The salsa verde is good with almost any seafood, and with chicken. Cover and store in the refrigerator. Bring to room temperature before using.
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