Salmon with celery, orange and caper salsa verde

Salsa verde is Italian for "green sauce" - our version has extra colour from the orange and tastes fantastic with the crispy skinned salmon.

To make the celery, orange & caper salsa verde, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes for a hard centre. Drain and cool under cold running water. Peel and coarsely chop.
Finely grate the rind of the orange. Use a small sharp knife to cut the peel and white pith from the orange. Holding the orange over a bowl to catch any juice, cut along either side of the white membrane to remove the segments. Finely chop the orange segments. Combine the orange rind, orange juice, orange flesh and celery in a bowl.
Place the egg, onion, parsley, olive, capers, mustard and oil in the bowl of a food processor. Use the pulse button to process until a coarse paste forms. Add the egg mixture to the celery mixture and stir until well combined. Taste and season with salt and pepper.
Heat the oil in a large heavy-based frying pan over medium-high heat. Add half the salmon, skin-side down, to the pan and cook for 4 minutes. Season with salt and pepper. Turn and cook for a further 2 minutes for medium or until the salmon is cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining salmon. Divide the salmon and potato among serving plates. Spoon over the celery, orange & caper salsa verde to serve.

Source

1 1/2 tbsp olive oil

6 skin-on salmon fillets

1 egg

1 orange

1 bunch celery, pale inner stems and leaves only, washed, dried, finely chopped

1/2 small brown onion, coarsely chopped

1 1/2 cups chopped fresh continental parsley

40g pitted green olives, coarsely chopped

1 1/2 tbsp drained capers

2 1/2 tsp wholegrain mustard

160ml extra virgin olive oil

Food Storage Container Set