Baked
Salmon Fillets with Salsa Verde
Serves 4
1/2 cup coarsely chopped fresh
parsley leaves
1/2 cup packed
fresh basil leaves
1/4 cup sliced blanched almonds
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, crushed through
a press
1/2 teaspoon salt
1/4 teaspoon freshly milled black
pepper
1/2 cup extra virgin olive oil
Vegetable oil for brushing
2 (3-pound) salmon fillets, skin on
Lemon wedges, for accompaniment
To make the salsa Verde: In a food processor fitted with
the metal blade, process all of the ingredients except the
oil. With the machine running, gradually add the oil. Process,
occasionally stopping the machine to scrape down the sides
of the bowl, until the salsa is smooth, about 45 seconds.
Set aside.
Position the racks in the centre and top third of the oven
and preheat to 350F (175C). Brush a 2-foot long sheet of
extra wide aluminium foil well with oil. Rub your fingers
over the surface of a fillet and use tweezers to remove
any stray bones. (Sterilize the tweezers first over an open
flame.) Place the fillet, skin side down, on the foil and
spread with half of the salsa. Bring the long sides of the
foil up to meet over the fillet, and fold tightly to seal.
Fold the short sides closed. Place on a large baking sheet.
Repeat with the other fillet and the remaining salsa.
Bake for 20 minutes. Switch the position of the fillets
from top to bottom. Continue baking until the fish is done,
about 20 minutes more. To check for doneness, open the foil
and insert a knife between the flakes of the flesh in the
centre of the fillets-it will be evenly opaque or have just
a blush of pink in the centre.
Open the foil and let the fillets stand until cooled to
room temperature. Rewrap and refrigerate until well chilled,
at least 4 hours or overnight. To serve, slide the fillets
onto a platter. Cut the salmon on the platter into individual
portions. Serve with lemon wedges on the side.
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