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Saucy ThymeJune 16, 2012. Crispy Salmon with Mint Salsa Verde. For the salsa verde:. 1 cup fresh mint, loosely packed. 189; cup fresh parsley, loosely packed. 188; cup fresh basil, loosely packed. 188; cup fresh baby spinach leaves. 189; tsp lemon zest. 1 tbs red wine vinegar. 8531; cup olive oil. Sea salt and cracked black pepper, to taste. 2 tbs olive oil. 4 x 220g salmon fillets, skin on and bones removed. Sea salt and cracked black pepper, to taste. Start with the anchovy and capers:. Followed by the lemon zest:.
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