Salmon Stuffed Peppers With Salsa Verde Recipe

Name: Salmon Stuffed Peppers With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup parsley leaves loosely packed; 2 tablespoons capers drained; 1 anchovy fillet in oil, drained; 1 garlic clove coarsely chopped; 9 tablespoons olive oil; 2 teaspoons white wine vinegar; 2 tablespoons lemon juice; 1 teaspoon granulated sugar; 1 tablespoon thyme leaves; 1 1/3 pounds salmon fillet skinned, cut into 8 strips; 4 poblano peppers halved and seeded; grated lemon peel and lemon wedges, to garnish

Servings: persons

1 cup parsley leaves loosely packed
2 tablespoons capers drained
1 anchovy fillet in oil, drained
1 garlic clove coarsely chopped
9 tablespoons olive oil
2 teaspoons white wine vinegar
2 tablespoons lemon juice
1 teaspoon granulated sugar
1 tablespoon thyme leaves
1 1/3 pounds salmon fillet skinned, cut into 8 strips
4 poblano peppers halved and seeded
grated lemon peel and lemon wedges, to garnish

1
For the salsa verde, place the parsley, capers, anchovy fillet and garlic in a small food processor and blend to a paste. Add 7 tbsp of the oil and enough of the vinegar to give the sauce a little tang. Transfer to a small serving dish.
2
Combine the remaining 2 tbsp oil with the lemon juice, sugar, thyme and a little salt and pepper.
3
Place the salmon pieces in the pepper halves and arrange on a large baking sheet. Brush with the lemon oil. Broil for about 20 mins or until the salmon is cooked through.
4
Transfer to serving plates and sprinkle with lemon peel. Spoon over the salsa verde and serve with lemon wedges.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup parsley leaves loosely packed, 2 tablespoons capers drained, 1 anchovy fillet in oil, drained, 1 garlic clove coarsely chopped, and more.

Yes, Salmon Stuffed Peppers With Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Stuffed Peppers With Salsa Verde

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