Green Sauce
Serves 4 adults (or a family with several kids)
Cooking time: 20 minutes
FISH / VEGETARIAN
Source: Leon
Gluten-free: Yes
Dairy-free: Yes
This is based on a Leon recipe and the green sauce is essentially ‘salsa verde’. It’s a really versatile sauce that can be used with all sorts of things – for this recipe we’ve used salmon and green veg, but often we use it in vegetarian meals, stirred into pasta like pesto, served as a dip with pittas or any bread. You can also spoon it over pretty much any kind of roast meat, fish and/or vegetables.
INGREDIENTS
- Salmon fillets (4)
- Green veg of your choice (we usually use broccoli, peas and/or avocado)
Green sauce:
- Mint (handful)
- Coriander (handful)
- Parsley (handful)
- Mustard (2 tbsp, Leon recipe says Dijon but I prefer it with wholegrain)
- Anchovy fillets (4 – omit these to make it veggie, but they do really add to the flavour)
- Olive oil (200ml)
- Lemon (juice of half a lemon)
METHOD
- To make the green sauce you literally just whack all the ingredients in a blender. Done.
- Bake the salmon fillets in the oven for 20 minutes (or whatever time is advised on the packet)
- Steam your green veg
- Season and serve with the green sauce either drizzled on top of the fish and veg, or on the side