Member of the Month Recipe

"Crispy-skinned Salmon with Salsa Verde"


1/4 cup fresh continental parsley leaves, coarsely chopped

1/4 cup fresh basil leaves, coarsely chopped

1/4 cup fresh mint leaves, coarsely chopped

6 anchovy fillets, rinsed, finely chopped

1 tablespoon baby capers

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

12 small chat potatoes

400g green beans

4 Coles salmon fillets, skin-on

2 tablespoons bought aioli

Lemon wedges, to serve


Step 1

Combine the parsley, basil, mint, anchovy, capers, juice and 1 1/2 tablespoons of the oil in a small bowl. Season with salt and pepper.

Step 2

Cook the potatoes in a steamer set over a saucepan of simmering water or 15 minutes, adding the beans in the last 3 minutes of cooking.

Step 3

Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil over the skin side of the salmon. Season with salt and rub into the skin. Cook the salmon, skin-side down first, for 3-4 minutes each side or until cooked to your liking.

Step 4

Place the potatoes in a bowl. Add the aioli and toss to coat. Divide the potatoes, salmon and beans among serving plates.