Salmon With Parsley Sauce Recipe


MethodMain Ingredient


 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Lightly packed italian parsley sprigs3 1⁄4 Cup (52 tbs)
 Garlic4 Clove (20 gm)
 Drained capers1 Tablespoon
 Lemon juice3 Tablespoon
 Boneless salmon fillets/48 ounce salmon steaks36 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 3123 Calories from Fat 2021

% Daily Value*

Total Fat 221 g340.6%

Saturated Fat 31.1 g155.4%

Trans Fat 0 g

Cholesterol 585 mg

Sodium 1147.4 mg47.8%

Total Carbohydrates 61 g20.3%

Dietary Fiber 26.3 g105.3%

Sugars 7.9 g

Protein 224 g447%

Vitamin A 1332.5% Vitamin C 1845.5%

Calcium 134.9% Iron 287.6%

*Based on a 2000 Calorie diet


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.