Salsa Verde for Salmon
Thanks to Cook, Eat, FRET I found a great way to serve salmon steaks. Funny Nashville lady's is for tuna so substituted dill for marjoram and orange zest for lemon. I served it with ricotta and spinach ravioli, where the salsa worked equally well.
1/2 cup of olive oil
2 finely minced garlic cloves
finely grated zest of 1 lemon and some orange
2 T roughly chopped capers
about 1/2 cup total of finely chopped flat leaf parsley and dill - heavier on the parsley (all to taste)
1/2 t sea salt
ground pepper
1/2 cup of olive oil
2 finely minced garlic cloves
finely grated zest of 1 lemon and some orange
2 T roughly chopped capers
about 1/2 cup total of finely chopped flat leaf parsley and dill - heavier on the parsley (all to taste)
1/2 t sea salt
ground pepper