Baked salmon with salsa verde and cucumber

How to make Baked salmon with salsa verde and cucumber recipe - Use raspberry vinegar instead of white wine vinegarit works wonderfully with salmon. Saumon cuit avec la salsa verde et concombre recette

ServeS 4

For the salsa verde:
handful of fresh basil leaves
handful of fresh mint leaves
handful of fresh flat-leaf parsley leaves
2 tbsp white wine vinegar
2 tsp capers, rinsed, gently squeezed dry, and finely chopped
2 garlic cloves, finely chopped
8 anchovies in oil, drained and finely chopped
2 tsp coarse-grain mustard
sea salt and freshly ground black pepper
6 tbsp extra virgin olive oil
1 cucumber
12oz (350g) leftover baked salmon, sliced or flaked into chunks

Method:
1 To make the salsa verde, finely chop all the herbs, and put in a bowl. Drizzle in the vinegar, and stir through. Add the capers, garlic, and anchovies, and stir again. Now add the mustard, and season well with salt and pepper. Slowly stir in the olive oil. Taste, and adjust the seasoning if needed, adding a little more vinegar or oil as required. Transfer to a serving bowl.

2 Peel the cucumber, slice in half lengthwise, and scoop out the seeds with a teaspoon. Dice the flesh, and put in a serving bowl.

3 To serve, arrange the salmon on a platter or 4 serving plates. Spoon a little salsa verde and cucumber onto the side, and serve with the bowls of salsa verde and cucumber at the table, for people to help themselves.

Baked salmon with salsa verde and cucumber