Sunday, December 5, 2010

SALMON WITH SALSA VERDE

Green sauce. A lot of cuisines have their version. This one is mostly Italian in influence - finely chopped parsley and celery leaves, along with a couple of basil leaves, capers, anchovy, garlic, salt, extra virgin olive oil and a little white wine vinegar. A great and simple accompaniment for grilled beef, fish or chicken.
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