Grilled Salmon with Sauce Verte Recipe

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Nutrition per portion

Calories 560 kCal 28%
Fat 48g 69%
  -  Saturates 7.5g 38%


  • large handful flat-leaf parsley leaves
  • small handful tarragon leaves
  • small handful mint leaves
  • small handful basil leaves
  • 200g (7oz) watercress leaves
  • 2 anchovy fillets, finely chopped
  • 2 garlic cloves, crushed
  • 200g (7oz) mayonnaise
  • 2 fennel bulbs
  • juice 1 lemon
  • 3tbsp extra virgin olive oil
  • 6 salmon fillets


  • Using a blender or sharp knife, finely chop the herbs and 50g (2oz) of the watercress. Stir in the anchovies, garlic and mayonnaise, mix until smooth, season well and set aside.

  • Finely slice the fennel then place in a bowl with the lemon juice, 2tbsp of the olive oil and plenty of seasoning. Set aside.

  • Heat the grill to medium-high and place the salmon on a foil-lined shallow baking sheet. Season and drizzle with the remaining olive oil, and cook for 7 to 10 minutes or until browned and cooked through. To serve, stir the remaining watercress through the fennel, and serve with the salmon and sauce.

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