Salmon With Parsley Sauce
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Lightly packed italian parsley sprigs||3 1⁄4 Cup (52 tbs)|
|Garlic||4 Clove (20 gm)|
|Drained capers||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Boneless salmon fillets/48 ounce salmon steaks||36 Ounce|
In a food processor or blender, whirl 1/2 cup of the oil with parsley, garlic, capers, and lemon juice until smooth.
Spoon into a serving bowl and set aside.
If made ahead, cover and refrigerate for up to 4 days.
Rinse salmon, pat dry, and brush sparingly with oil.
Then place fish (skin side down, if using fillets) on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds).
Cook, turning once with a wide spatula, until fish is opaque but still moist in thickest part; cut to test (about 8 minutes).
Transfer fish to warm dinner plates and top each serving with about 1 tablespoon sauce.
Offer remaining sauce to add to taste.
Serving size: Complete recipe
Calories 3123 Calories from Fat 2021
% Daily Value*
Total Fat 221 g340.6%
Saturated Fat 31.1 g155.4%
Trans Fat 0 g
Cholesterol 585 mg195%
Sodium 1147.4 mg47.8%
Total Carbohydrates 61 g20.3%
Dietary Fiber 26.3 g105.3%
Sugars 7.9 g
Protein 224 g447%
Vitamin A 1332.5% Vitamin C 1845.5%
Calcium 134.9% Iron 287.6%
*Based on a 2000 Calorie diet