From Carole Kotkin’s Sunday Supper
Crispy Salmon with Salsa Verde
Round out the meal with boiled new potatoes, steamed green beans and a California pinot noir.
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh sage
3 tablespoons drained capers, chopped
2 garlic cloves, minced
Grated zest from 1 lemon
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
6 salmon fillets (about 2 pounds total), skin removed
3 tablespoons lemon juice
6 lemon wedges, for garnish
Mix the herbs with the capers, garlic, lemon zest and 6 tablespoons of the olive oil. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons oil over high heat in a large nonstick pan. Cook salmon in a single layer until golden and crisp, about 3 minutes. Turn, season with salt and pepper, and cook other side until golden and crisp, 2 to 3 minutes.
Stir lemon juice into herb mixture. To serve, place a salmon fillet on each plate and top with the sauce. Serve garnished with lemon wedges. Makes 6 servings.
Source: Adapted from “Wine Country Cooking” by Joanne Weir (Time-Life $27.50).
Per serving: 341 calories (68 percent from fat), 25.6 g fat (5 g saturated, 11.2 g monounsaturated), 67 mg cholesterol, 25.4 g protein, 1.4 g carbohydrates, 0.4 g fiber, 203 mg sodium.