Pan fried salmon and vegetables with salsa Verde-You Are Foodie

By Renata
12

Pan fried salmon and vegetables with salsa Verde

Serving size: 4 personsThe content is only for reference and can be changed at any time. Vegetables can be added according to their favorite color and taste.

Main Ingredients

fennel 2
lemon juice 40ml
Caltha 20 grams
anchovy 8
parsley 40 grams
Parsley 40 grams
White Wine 120 milliliters
Butter 40 grams
Musk grass 20 grams
garlic 8
black pepper appropriate amount
asparagus 4
Sweet Pea 12
garden radish 120 g(Red Radish)
Little Carrot 140 grams
salmon 4

Auxiliary Ingredients

salt A moderate amount of
oil 2 tablespoons
Olive oil 80 milliliters

Step 1 . Preheat the oven or electric oven to 400F (200C) first. Wash all the vegetables and peel the carrots. Bring a pot to hot water and cook the baby carrots, fennel, carrots, sweet beans, and asparagus together until they are half cooked.

Step 2 . After taking the vegetables out of the pot, cut them into small pieces with the same shape. Sprinkle salt, black pepper, olive oil, musk, and garlic slices. Mix well and place in the oven (or electric oven) for 8-10 minutes. Then take out the oven.

Step 3 . Sauce making part: Take out a blender and add cilantro, parsley, anchovies, donkey trotters, lemon juice, lemon peel, olive oil, garlic all into a paste and taste.

Step 4 . Take a flat bottomed pan and add oil. Fry the salmon over medium high heat until the surface is crisp for 4-5 minutes. Then flip it over and fry for another 4-5 minutes before leaving the pan.

Step 5 . Start another pan and melt the butter. Pour the vegetables into the pan and add dry white wine. Let the wine soak in the vegetables. Slightly heat up the vegetables and remove them from the pot.

Step 6 . Decoration: Put vegetables underneath and fish chunks on top. Then add coriander leaves, parsley leaves, basil leaves, dill, and donkey hoof grass as decorations. Place the prepared sauce next to it.

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