Salmone in Salsa Verde ~ This recipe is as pretty as it is delicious. A tangy green sauce is drizzled over tender roasted pink salmon steaks to create a dish perfect for entertaining.
Serves 4
by Deborah Mele
4 Salmon Steaks or Fillets, About 6 Oz Each
3 Tablespoons Olive Oil
3/4 Cups of Seasoned Bread Crumbs
1 Bunch Rucola (Arugula)
1 Medium Garlic Clove
1/4 Cup Olive Oil
Splash of White Wine Vinegar
1 Tablespoon Dijon Mustard or 1 Tablesppon Capers
Salt and Pepper
Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Mix the remaining ingredients in a blender or food processor and pulse until blended. Serve each steak topped with a drizzle of the sauce.
Cooking Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Buon Appetito!
Deborah Mele 2002
Serves 4
by Deborah Mele
4 Salmon Steaks or Fillets, About 6 Oz Each
3 Tablespoons Olive Oil
3/4 Cups of Seasoned Bread Crumbs
1 Bunch Rucola (Arugula)
1 Medium Garlic Clove
1/4 Cup Olive Oil
Splash of White Wine Vinegar
1 Tablespoon Dijon Mustard or 1 Tablesppon Capers
Salt and Pepper
Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Mix the remaining ingredients in a blender or food processor and pulse until blended. Serve each steak topped with a drizzle of the sauce.
Cooking Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Buon Appetito!
Deborah Mele 2002
0 comments:
Post a Comment