Yield: 6 servings
|1 bunch||Fresh parsley; coarsely chopped|
|1 bunch||Fresh basil; coarsely chopped|
|1 tablespoon||Coarsely chopped fresh mint|
|4 \N||Cloves garlic; chopped|
|2 tablespoons||Chopped capers|
|4 \N||Oil- or salt-packed anchovies; chopped|
|1 \N||Lemon; Zest of|
|2 tablespoons||Freshly squeezed lemon juice|
|⅔ cup||Extra virgin olive oil|
|\N \N||Freshly ground black pepper|
|6 \N||Salmon fillets; (6-oz)|
|1 tablespoon||Cracked black peppercorns|
|1 tablespoon||Cracked green peppercorns|
|1 tablespoon||Cracked pink peppercorns|
|\N \N||Kosher salt|
|1 tablespoon||Olive oil or vegetable oil|
To prepare the sauce, combine the parsley, basil, and mint in a large bowl.
Add the garlic, capers, anchovies, lemon zest, and lemon juice and whisk to combine. Slowly whisk in the olive oil and season to taste with salt and pepper. Set aside. (If not using right away, cover and refrigerate. Bring the sauce to room temperature at least 20 to 30 minutes before using.) To prepare the salmon, preheat the oven to 350ø. Combine the cracked peppercorns in a small bowl. Season the salmon with the kosher salt and coat with the peppercorn mixture. Heat the olive oil in a very large ovenproof saute pan over high heat until smoking hot. Add the salmon fillets and sear both sides well, about 2 minutes. Put the pan in the oven and bake for 5 to 7 minutes, depending on the thickness of the fillets. To test for doneness, insert a skewer in the fish, then remove it and touch the tip of your lip; if it is warm, the fish is done. Alternatively, grill the fillets on a hot grill for about 4 minutes on each side. Remove the pan from the oven and place the fish on a serving platter. Spoon the sauce over the top of each piece of salmon and serve hot.
Converted by MC_Buster.
Per serving: 419 Calories (kcal); 30g Total Fat; (64% calories from fat); 34g Protein; 2g Carbohydrate; 88mg Cholesterol; 146mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.