This dish is a taste sensation: a fresh herbed salsa verde drizzled over smoky chipotle-baked salmon. Fresh herbs meet smoke-flavoured salmon, resulting in a riot of heady flavours—and a smorgasbord of heart-healthy benefits.
Herbed Salsa Verde over Chipotle Laced Baked Salmon
Ingredients
- 1 cup (250 mL) bottled green salsa sauce
- 1 cup (250 mL) lightly packed fresh cilantro leaves
- 1 cup (250 mL) lightly packed fresh Italian parsley leaves
- 4 garlic cloves, peeled and smashed
- 2 tsp (10 mL) chipotle chili powder
- 2 tsp (10 mL) hot smoked paprika
- 1/2 tsp (2 mL) garlic powder
- 1 lime, zest and juice
- 1 Tbsp (15 mL) extra-virgin olive oil
- 4 - 5 oz (140 g) salmon fillet steaks, skin optional
Nutrition
Per serving:
- calories227
- protein29 g
- total fat10 g
- sat. fat2 g
- total carbohydrates6 g
- sugars1 g
- fibre1 g
- sodium581 mg
Directions
01
In high-speed blender, combine salsa sauce, cilantro, parsley, and 4 smashed garlic cloves. Whirl until blended and smooth. Store in tightly covered container. Salsa can be made ahead and refrigerated for up to 2 days.
02
Preheat oven to 400 F (200 C). Line baking sheet with parchment. Set aside.
03
In small bowl, combine chipotle chili powder, hot smoked paprika, garlic powder, lime zest and juice, and olive oil. Stir to blend. Evenly spread over tops and sides of salmon fillet steaks. Place skin side down on baking sheet. Bake in preheated oven for 4 to 6 minutes for 1/2 in (1.25 cm) thickness of salmon. Salmon is done when it’s still a tiny bit pink in the centre. It will continue to cook as it rests.
04
Remove from oven. Drizzle with spoons of Herbed Salsa Verde. It’s delicious served over lemon and dill-flavoured rice. Garnish as desired.
Remove from oven. Drizzle with spoons of Herbed Salsa Verde. It’s delicious served over lemon and dill-flavoured rice. Garnish as desired.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
