Salsa Verde, a classic fish accompaniment is known under different names and varieties around the world (Mexico, Germany, France, Italy, Argentina,..).
Our version tastes as green as it looks: tangy, pungent, acid, herby, a slightly rough wake-up call for your taste buds. Which is why it just goes perfectly with our soft and fatty salmon, only shortly grilled on its skin.

A perfect contrast, not only in taste but also in in colour; the eye wants to be pleased, too. Unfortunately, our equally green courgette mash makes the salsa undistinguishable on the picture, but that’s a problem for another time.

 

Put a small bunch of coriander, one garlic clove, juice of half a lime, 4 tbsp olive oil, slice of ginger of 0.5 cm cut in small cubes, 2 shredded kaffir leaves, 1 tsp salt in a mixer and blend until smooth.

Here it’s served with a courgette & potato mash with olive oil, and a perfectly grilled piece of salmon.

Simply put your griddle pan on middle-high heat, add 1tbsp olive oil and when It’s hot, put the salmon fillet on the skin side. Cover with a lid, reduce the fire to medium and cook for a good 5 minutes. The skin will turn nicely crispy, the flesh will be flaky on the outside and still on the raw side in the middle, this is the texture you want to reach.

Then, add a dollop of green sauce and be happy.

Read the original on: Food and Fashion