Chef notes
Salsa verde made from green olives, fresh herbs and aromatics pairs beautifully with the rich flavor of salmon.
Ingredients
- 1/2 cup coarsely chopped parsley leaves
- 1/3 cup pitted Castelvetrano olives, coarsely chopped
- 2 tablespoons sliced chives
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon zest
- 1 clove garlic, minced
- 1/4-1/2 teaspoons crushed red pepper flakes
- 3½ tablespoons extra virgin olive oil, divided
- kosher salt and freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 4 (6-ounce) wild salmon fillets
- 2 small lemons, halved
Preparation
1.Stir together parsley, olives, chives, shallot, zest, garlic and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.
2.Combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto fillets.
3.Heat a large heavy skillet over medium heat until hot; add remaining 1½ tablespoons oil, swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3-4 minutes. Remove and let stand a few minutes. Cook lemon halves cut-side down until charred, about 2-3 minutes.
4.Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.
