This delicious side of salmon is a perfect dish anytime of day and it works well with sides of grilled Mediterranean vegetables and grains.
Yields1 ServingPrep Time-25 minCook Time-20 minTotal Time-45 min
1side of salmon, skin off
1bunch of parsley
1bunch basil
1tbspcapers
4anchovy fillets
2tspdijon mustard
½cupextra virgin olive oil
3tbspred wine vinegar
200ggreek yogurt
2fennel bulbs
2capers
½lemon
1handful of parsley
1
Preheat the oven to 180 degrees Celsius.
2
Place the parsley, basil, capers, mustard, anchovies, vinegar and oil in a food processor and blitz .
3
Mix 3/4 of the parsley and basil mixture with the greek yogurt and set aside the remaining.
4
Place the piece of salmon on a piece of baking paper on a baking sheet and bake in the oven for 20 minutes. Allow it to rest for 10 to 15 minutes before dressing it.
5
To make the fennel salad, trim the fennel and cut finely on a mandolin or with a sharp knife. Place the fennel in a bowl with a handful of loose parsley leaves and capers. Dress the salad with the juice of half a lemon, pinch of salt and 2- 3 tablespoons of extra virgin olive oil and toss well.
6
When you are ready to serve, spread the green yogurt over the top of the fish and top with the fennel salad.Drizzle the remaining green salsa over the top.
Ingredients
1side of salmon, skin off
1bunch of parsley
1bunch basil
1tbspcapers
4anchovy fillets
2tspdijon mustard
½cupextra virgin olive oil
3tbspred wine vinegar
200ggreek yogurt
2fennel bulbs
2capers
½lemon
1handful of parsley
Directions
1
Preheat the oven to 180 degrees Celsius.
2
Place the parsley, basil, capers, mustard, anchovies, vinegar and oil in a food processor and blitz .
3
Mix 3/4 of the parsley and basil mixture with the greek yogurt and set aside the remaining.
4
Place the piece of salmon on a piece of baking paper on a baking sheet and bake in the oven for 20 minutes. Allow it to rest for 10 to 15 minutes before dressing it.
5
To make the fennel salad, trim the fennel and cut finely on a mandolin or with a sharp knife. Place the fennel in a bowl with a handful of loose parsley leaves and capers. Dress the salad with the juice of half a lemon, pinch of salt and 2- 3 tablespoons of extra virgin olive oil and toss well.
6
When you are ready to serve, spread the green yogurt over the top of the fish and top with the fennel salad.Drizzle the remaining green salsa over the top.
