Salmon with parsley sauce

8 servings

30 minutes

Salmon with parsley sauce is a harmonious combination of tender fish fillet and aromatic green salsa. This recipe embodies the elegance of European cuisine, where simple ingredients transform into a refined dish. Salmon gently stewed in white wine with dill and onion acquires special tenderness, while potatoes boiled in the same fragrant broth become the perfect side dish. The salsa made from parsley, lemon juice, and bell pepper brings freshness that highlights the natural flavor of the fish. This dish is ideal for a festive dinner or romantic evening, offering pleasure and sophistication. Its history is linked to Mediterranean culinary traditions where fish is often paired with herbs and light sauces. Serving salmon with this salsa provides not only gastronomic delight but also a balance of flavors that captivates with its simplicity and refinement.

Energy value per serving

• Calories: 298
• Proteins: 22.8g
• Fats: 11.7g
• Carbohydrates: 22.6g

Ingredients

• Salmon fillet: 800 g
• Potato: 800 g
• Onion: 1 head
• Red sweet pepper: 1 pc
• Garlic: 3 clove
• Dill: 0.5 bunch
• Parsley: 0.5 bunch
• Capers: 1 tbsp
• Dry white wine: 125 ml
• Olive oil: 4 tsp
• Lemon juice: 3 tbsp

Cooking steps

1. Pour two glasses of water into a saucepan, add wine, half of the chopped garlic, two tablespoons of finely chopped onion and the same amount of dill, and place over medium heat. Peel the potatoes, cut them into eight pieces and add them to the saucepan. Bring to a boil, reduce heat and cook for twenty minutes. Transfer the potatoes to a bowl and let cool.

   Required ingredients:

   • Dry white wine: 125 ml
   • Garlic: 3 cloves
   • Onion: 1 head
   • Dill: 0.5 bunch
   • Potato: 800 g

2. In the same saucepan, without draining the liquid, place the salmon. Cover with a lid and simmer over medium heat for about seven minutes. Cool the cooked fish and cut it into small pieces.

   Required ingredients:

   • Salmon fillet: 800 g

3. Prepare salsa. Mix three tablespoons of chopped parsley, lemon juice, oil, remaining dill and garlic, puree in a blender and transfer to a bowl. Add a quarter cup of finely chopped bell pepper, minced capers, leftover onion, salt and pepper to taste, and mix well.

   Required ingredients:

   • Parsley: 0.5 bunch
   • Lemon juice: 3 tablespoons
   • Olive oil: 4 teaspoons
   • Dill: 0.5 bunch
   • Garlic: 3 cloves
   • Red sweet pepper: 1 piece
   • Capers: 1 tablespoon
   • Onion: 1 head
   • Dry white wine: 125 ml
   • Olive oil: 4 teaspoons

4. Serve salmon with potatoes and a spoon of salsa.