Salmon Fillet With Salsa Verde, Asian Salsa Verde Recipe

How to make a delicious pan-fried Atlantic salmon fillet recipe.

Here is a very healthy and easy fish recipe for dinner or to impress someone special.

Salmon fillets, pan-fried with a modern Asian style salsa Verdi, vegetable stirfry and beetroot and raspberry puree.

A one-pan dinner recipe.

This recipe takes about 15 minutes to make and costs about $9.00 for a serving for each 200-gram or 5 – 6oz serving.

Make a beetroot and raspberry puree before you start cooking; the recipe; is around 70% and raspberries 20% beetroot and a dash of red wine vinegar and water to adjust the consistency and flavour.

Serve it warm.

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Pan-Fried Atlantic Salmon With Beetroot and Raspberry Sauce

Atlantic Salmon cooking recipe time steps;

Making salsa verde recipe, Asian style

  • SALSA
  • 00:23 Adding lemon juice and lemon zest to the mortar and pestle bowl.
  • 00:29 Cut and add shallots to the mortar bowl.
  • 00:36 Slice and remove the seeds from the chilli and place in the mortar bowl.
  • 00:46 Chop the fresh, green Asian herb for the salsa verde.
  • 01:20 Add the sesame seed oil and mash the salsa verde.
  • FISH
  • 01:25 Slice up the Chinese cabbage.
  • 01:44 Slice up the shallots Asian style.
  • 01:58 Cut up the Bok Choy for stir-frying.
  • 02:17 Pan-fry the Salmon fillets coated in rice flour.
  • 02:50 Cook Atlantic Salmon fillets for 4 minutes on each side, then place in a warm oven.
  • 03:45 Cook the stir-fried Asian vegetables for 2-3 minutes.
  • 04:20 Cover the stir-fried vegetables with a lid to steam for 1 minute.
  • 04:22 Add some raspberry puree to a large serving bowl-style plate.
  • 04:42 Add hot stir-fried vegetables to the bowl-style plate.
  • 05:20 Top the vegetable stir-fry with the hot-cooked Atlantic Salmon fillet.
  • 05:30 Garnish the Salmon fillet with a spoon filled with Asian Salsa Verde and serve the dish.
  • Please place any questions in the comments below. Thank you, chef Brendan.

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Salmon Fillet With Salsa Verdi, Asian Salsa Verde Recipe

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Atlantic salmon fillets tutorial, with Asian style salsa Verdi, vegetable stirfry and beetroot and raspberry puree.
5 from 1 vote
Youtube Topic #salmonrecipes
youtube name @recipeslive
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Author Chef Brendan
Season All, Holiday

Warning

You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.

Skill Level Chef, Cook
Standard Prep Time 7 minutes
Cook Time 9 minutes
Standard Total Time 16 minutes
Cuisine Australian
Dollar Range $8.00 – $9.00
Food Cost $8.99 per serving

Equipment

  • Stainless Steel Pan
  • Chef Knife
  • Cutting Board
  • Digital Scales
  • Large Bowls

Ingredients
 

Raspberry Puree

  • 140 g raspberries
  • 50 g beetroot peeled and diced
  • 10 ml red wine vinegar
  • 10 ml water

Asian Salsa Verde

  • 2 g lemon zest yellow
  • 1 chilli deseeded and chopped
  • 3 g ginger peeled and diced
  • 3 g garlic peeled and diced
  • 5 ml sesame seed oil
  • 5 g basil chopped, Thai
  • 5 g mint chopped, Vietnamese
  • 5 g coriander leaves chopped, fresh
  • 1 tsp lemon juice ( ½ lemon = 5ml )

Salmon Fillets dish

  • 10 ml oil vegetable
  • 400 g salmon atlantic, peeled and skinned
  • 10 g rice flour

Asian Stir-fry

  • 200 g chinese cabbage sliced
  • 30 g bok choy sliced
  • 10 g shallots sliced

total food cost

Total Ingredient Cost $17.98

Preparation Time Estimate

Minutes 7

ADJUSTABLE SERVINGS

Catering for 2 people

Instructions
 

Raspberry Puree

  • Puree raspberries, cooked beets and water; add the vinegar as needed to satisfy your palette.
    140 g raspberries, 10 ml red wine vinegar, 10 ml water, 50 g beetroot

Asian Salsa Verde

  • Slice and remove the seeds from the chilli and place them in the mortar bowl.
    1 chilli
  • Adding lemon juice and lemon zest to the mortar and pestle bowl.
    2 g lemon zest, 1 tsp lemon
  • Cut and add the chopped garlic.
    3 g garlic
  • Mull the ingredients with a morter and pestle or a stick blender.
    1 chilli, 3 g ginger, 5 g basil, 5 g mint, 5 g coriander leaves
  • Add the sesame seed oil and mash the salsa verde.
    5 ml sesame seed oil

Cook Atlantic Salmon

  • Roll fish fillets in rice flour and add the fish to the oil in a hot pan. 180 °C Cook Atlantic Salmon fillets for 3 minutes on each side.
    10 ml oil, 400 g salmon
  • Place the cooked fish in a warm oven. 120 °C

Asian stir fry

  • Cook the stir-fried Asian vegetables for 2 minutes.
  • Cover the stir-fried vegetables with a lid to steam for 1 minute.
  • Add some warm raspberry puree to a large serving bowl-style plate.
  • Add hot stir-fried vegetables to the bowl-style plate.
  • Garnish the Salmon fillet with a spoon filled with Asian Salsa Verde and serve the dish.
    200 g chinese cabbage, 30 g bok choy, 10 g shallots
  • Top the vegetable stir-fry with the hot-cooked Atlantic Salmon fillet.

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Nutrition

Serving: 250gCalories: 447kcalCarbohydrates: 22gProtein: 43gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 110mgSodium: 135mgPotassium: 1439mgFiber: 7gSugar: 7gVitamin A: 1667IUVitamin C: 67mgCalcium: 113mgIron: 4mg
Keywords Atlantic salmon, Salmon recipe
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