Salsa Verde

This super yummy sauce is great on salmon, halibut, cod, chicken breasts, eggs, and much more. It is one of the most universal sauces you can make.


½ cup each cilantro, mint, and parsley
juice and zest of 1 lemon
2 tablespoons capers, rinsed and drained
3-6 anchovies, depending on your taste
fresh ground black pepper to taste
¼-½ cup extra virgin olive oil depending on how “saucy” you want it


Toss all off the ingredients in the blender and blend until smooth.

If you don’t have a blender or food processor hand chop the herbs, capers, lemon zest, and anchovies and mix well in a bowl with a fork,

A trick I learned from my cooks is to lightly season a fillet of fish and smear both sides with a fine layer of mayonnaise before searing and or grilling. It won’t stick and it makes the most flavorful crust.

Salsa Verde April 2016.pdf111.21 KB