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.

More Salmon recipes.

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Salmon Fillet With Salsa Verdi, Asian Salsa Verde Recipe

Recipes Live

Chef Brendan
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
YouTube link https://www.youtube.com/watch?v=eHohPKPDKWM
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Author Chef Brendan
Season All, Holiday
Diet EATN, Healthy, Pescatarian
Food Seafood

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.

Allergen Contains Dairy, Contains Egg, Contains Lupins, Contains Sesame, Contains Shellfish, Contains Soy, Contains Sulphites, Contains Tree Nuts, Gluten Free, Peanut Free
Skill Level Chef, Cook
Recipe Best, Dinner, Healthy, Lunch
Standard Prep Time 7 minutes
Cook Time 9 minutes
Standard Total Time 16 minutes
Course Main Course
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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