This shows just how simple a sauce can be – and beautiful, when paired with coral-colored salmon. The key to producing a green sauce this striking is a quick boiling/blanching of the green ingredient – in this case, fresh parsley. Whizzed with a bit of butter, it has just enough body to stay put on the plate and provide a clean-tasting, vegetal element with each bite.
If your fillets come with the skin on, you may find it is easier to cut away the skin when the fish is still somewhat firm and not fully defrosted. Because you might have the salmon in your freezer, you may be tempted to sling a couple of the vacuum-packed fillets in the refrigerator to defrost overnight. But take a minute to de-package them instead, to help eliminate risk of anaerobic bacteria growth.
Serve with thinly sliced, steamed red potatoes.
Salmon With Parsley Puree
Servings: 2
Two 6-ounce frozen, skinned salmon fillets (see OVERVIEW)
1 large bunch parsley (curly or flat-leaf)
3 tablespoons water
2 tablespoons unsalted butter, at room temperature
Kosher or coarse sea salt
Freshly ground black pepper
1 tablespoon sesame oil (pure or toasted)
Unwrap and place the frozen salmon fillets skinned sides down on a small metal baking sheet; this will help them defrost faster.
Bring a pot of water to a boil over high heat. Meanwhile, coarsely chop the parsley leaves and some tender stems, saving a few stems’ worth for garnish.
