Pan-seared salmon with fennel and salsa verde

A gorgeous, vibrant green sauce with crisp-skinned salmon.

Credit: Curtis Stone's Travel, Cook, Repeat

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Salsa Verde

• ½ cup extra-virgin olive oil
• ½ cup fresh basil leaves
• ¼ cup fresh Italian parsley leaves
• ¼ cup tarragon leaves
• 3 tsp fresh chervil
• 3 tsp drained nonpareil capers
• 1½ tbsp coarsely chopped shallots
• 2 tsp fresh rosemary leaves
• 2 tsp tarragon leaves
• finely grated peel of 1 lemon
• 3 tsp lemon juice

Vegetables and fish

• 2 tbsp olive oil, divided
• 2 small fennel bulbs, trimmed, cut crosswise into 1.2 cm (½ in) thick slices
• 3 green onions, halved lengthwise
• 1 lemon, halved
• 2 skin-on salmon fillets, about 175 g (6 oz)
• 2 tbsp butter
• 3 tsp drained capers

Instructions

1. To make salsa verde: In mini food processor, pulse all ingredients until finely chopped. Season salsa to taste with salt and pepper. Set sauce aside at room temperature.
2. To cook vegetables and fish: Heat large grill pan over medium-high heat. Add 1½ tablespoons olive oil, then lay fennel slices, lemon halves, and green onions in pan. Cook for about 3 minutes on each side, or until tender and golden brown. Season with salt and pepper.
3. Meanwhile, using sharp knife, lightly score skin side of each salmon fillet. Add a few place drops of oil to a large non-stick frypan. Lay fillets skin side down in frypan, sprinkle with salt and place pan over medium heat. Cook for about 3 minutes, or until skin is golden brown and crisp. Turn salmon over. Add butter and capers and cook for about 2 minutes, or until salmon is still rosy in center, spooning melted butter and capers over salmon.
4. Serve salmon with vegetables and lemon, spooning pan drippings and butter over salmon. Drizzle with salsa verde and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.