Simple Ingredients Make for a Memorable Meal
A gentle, flavorful comment on the basic beauty of salmon is the right idea for any salmon recipe. It is not a fish to combine or cover up with overpowering flavors. The unique color and texture of salmon, together with the complex sensation of its flavor, seems to call out for the culinary equivalent of a flute, not a saxophone.
As your best fresh seafood market online, we’d like to share one suggestion for orchestrating a memorable dining experience by creating a sauce for your salmon that’s based simply in parsley, sage, garlic, and olive oil. Born in Provence, where France meets Italy, the sauce could be called pistou. The difference between pistou and its Italian cousin, pesto, is that pistou does not include pine nuts. Both names are probably based on a word meaning “pounded,” and so you’ll want a food processor or blender to mince the ingredients to a fine consistency.
- 8 8-ounce Perfekt Salmon fillets
- ½ cup extra-virgin olive oil
- 4 cloves garlic, smashed
- 2 sprigs sage
- 1 Tbl pink peppercorn, crushed
- 2¼ tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus a dash more to taste
- ¼ cup coarsely chopped sage
- 2 cups of fresh parsley leaves
- 2 Tbl cider vinegar
For a Dinner Party That Will Be Remembered
Preheat the oven to 325 degrees while preparing the sauce.
Combine a half cup extra-virgin olive oil in a saucepan with four cloves of smashed garlic and two sprigs of sage. Bring these barely to a simmer over medium-low heat, simmer until the garlic is lightly browned, about 15 minutes, and then set this aside to cool. When cooled, strain the mixture into a bowl, discard the sage sprigs and keep the browned garlic.
Prepare a baking sheet by rubbing about 2 teaspoons of the garlic-flavored olive oil you created, and then place the salmon fillet on the baking sheet skin-side-down. Now rub the surface of the fillet with a tablespoon of the garlic olive oil and sprinkle it with 1 tablespoon of crushed pink peppercorn, 1½ teaspoons of Kosher salt, and ¼ teaspoon of freshly ground black pepper.
And Now We Roast
Place the salmon in the preheated oven and roast for 25 to 30 minutes, until the salmon is cooked through the center, but not dry. While the salmon is roasting, combine in a food processor ¼ cup coarsely chopped sage, 2 cups of fresh parsley leaves, and the browned garlic we reserved from the saucepan. Pulse the food processor a few times to make the mixture chunky, and then add 2 tablespoons of cider vinegar, ¾ teaspoon of Kosher salt, and a bit of freshly ground pepper. Flipping the blender on again, slowly pour in the remainder of the garlic-flavored olive oil. Stop the blender or processor occasionally to bring the ingredients down from the sides of the container, and keep blending until the olive oil is thoroughly combined with the other ingredients. The texture will be bright green and fairly smooth.
We like to serve the pistou sauce on the side, with the cheerful salmon fillet gazing up from our guests’ plates, flecked with the crushed pink peppercorns with which it shared the oven.