Salmon With Parsley Sauce Recipe
Ingredients
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Italian | 3 1/4 Cup (16 tbs), lightly packed | |
| Garlic | 4 Clove (5gm) | |
| Capers | 1 Tablespoon, drained | |
| Lemon juice | 3 Tablespoon | |
| 4 to 6 boneless salmon fillets (about 6 oz. each) or 4 to 6 salmon steaks (6 to 8 oz. each) | ||
Directions
In a food processor or blender, whirl 1/2 cup of the oil with parsley, garlic, capers, and lemon juice until smooth.
Spoon into a serving bowl and set aside.
If made ahead, cover and refrigerate for up to 4 days.
Rinse salmon, pat dry, and brush sparingly with oil.
Then place fish (skin side down, if using fillets) on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds).
Cook, turning once with a wide spatula, until fish is opaque but still moist in thickest part; cut to test (about 8 minutes).
Transfer fish to warm dinner plates and top each serving with about 1 tablespoon sauce.
Offer remaining sauce to add to taste.
Spoon into a serving bowl and set aside.
If made ahead, cover and refrigerate for up to 4 days.
Rinse salmon, pat dry, and brush sparingly with oil.
Then place fish (skin side down, if using fillets) on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds).
Cook, turning once with a wide spatula, until fish is opaque but still moist in thickest part; cut to test (about 8 minutes).
Transfer fish to warm dinner plates and top each serving with about 1 tablespoon sauce.
Offer remaining sauce to add to taste.
Chef
