Baked salmon with sage and parsley pistou sauce
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Pistu is a French sauce similar to Italian pesto, but without the added nuts and often without cheese. The base of this sauce is fragrant olive oil infused with garlic and sage. This same oil is used to brush salmon fillets before baking. Tender salmon, seasoned with a mild pink peppercorn, acquires an intense flavor from the aromatic herbal pistou sauce. A perfect combination that will delight everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 salmon fillet weighing 1.3 kg.
- 0.5 cups olive oil
- 4 cloves garlic, crushed
- 2 whole sprigs fresh sage + 1/4 cup coarsely chopped sage leaves
- 1 tbsp pink peppercorns, crushed
- 2 cups fresh parsley leaves
- 2 tablespoons apple cider vinegar
We recommend
Recipes with similar ingredients: salmon, apple cider vinegar, parsley, pink pepper, garlic, sage
Cooking the dish according to the recipe:
- Combine olive oil, garlic, and 2 sprigs of sage in a small saucepan. Bring to a boil over medium heat. Simmer over low heat until the garlic is soft and lightly browned, about 15 minutes. Set aside to cool. Once the oil has cooled, strain it into a bowl; reserve the garlic and discard the sage.
- Preheat oven to 160°C (325°F). Grease a rimmed baking sheet with 2 teaspoons of garlic oil and place the salmon skin-side down. Rub the fillets with 1 tablespoon of garlic oil and sprinkle with pink peppercorns, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bake until the fish is cooked through, 25-30 minutes.
- Prepare the saucewhile the salmon is baking:
In the bowl of a food processor, combine the chopped sage, parsley, and garlic. Pulse a few times. Add the vinegar, 3/4 teaspoon of salt, and a pinch of black pepper. Pulse again to combine. Without stopping the processor, pour in the remaining fragrant oil through the feed tube. Stop occasionally to scrape down the sides of the bowl. The pistou sauce should be smooth and bright green; continue pulse until the oil is completely incorporated. Transfer to a serving bowl. - Cut the fish into 8 pieces or use two large spatulas to transfer the whole piece to a large platter. Serve the salmon with pistou sauce.
Note:
You can make the pistou sauce a few hours ahead of time and refrigerate it. Before serving, bring it to room temperature and stir well to re-mix if any oil has separated.
Categories:
Similar recipes
