Walnut Salsa Verde Over Crispy Salmon - 3g Carbs, 1g Fiber
From: Created By Joanne Weir - Executive Chef of Copita and host of "Joanne Weir Gets Fresh"
Salsa verde is an easy to make sauce that takes a very simple dish and makes it fantastic.
Total Time: 30 min
Cook Time: 15 min
Active Time: 15 min
1/2 cup California walnuts
3/4 cup fresh chopped flat leaf parsley
3 Tbsp fresh chopped chives
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh oregano
3 Tbsp capers, chopped
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 Tbsp olive oil
6 pieces salmon fillet, skin removed, about 2 lb
3 Tbsp lemon juice
6 lemon wedges, as a garnish
Preheat oven to 350°F. Place the walnut halves on a baking sheet and toast until fragrant and lightly golden, about 7 minutes. Let cool. Place the walnuts on a cutting board and coarsely chop.
In a bowl, stir together the parsley, chives, thyme, oregano, sage, garlic and 1/2 cup extra virgin olive oil. Add the walnuts. Season to taste with salt and pepper.
Heat the 3 tablespoons of olive oil over medium high heat in a large nonstick pan. Add the salmon in a single layer and cook until golden brown and crisp on one side, about 3 minutes. Turn the salmon carefully, season with salt and pepper, and continue to cook until golden brown and crisp on the second side, 2 to 3 minutes.
In the meantime, add the lemon juice to the salsa verde. To serve, place 1 salmon fillet on each plate and top with the salsa verde. Garnish with lemon wedges and serve immediately.
Nutrition per Serving: 444 Calories, 38g Fat, 5g Saturated Fat, 22g Monounsaturated Fat, 11g Polyunsaturated Fat, 0g Trans Fat, 62mg Cholesterol, 533mg Sodium, 3g Carbs, 1g Dietary Fiber, 25g Protein
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