Salmon With Parsley Sauce
Salmon is so healing: it can actually help reduce some of your joint pain!
This is hands-down the best way to cook salmon! Yup, a bold statement I know, but it’s true. If you are making a great sauce to serve with your salmon, this is the way to cook it. It’s soooooo moist and flavorful! I mean, think about it, if you are covering your beautiful fish with sauce, who needs to sit there and crisp it up… I would go for the moist, easy preparation every time! This salmon with parsley sauce is easy, delicious, healthy, and impressive too!
Years ago I learned to cook salmon this way. Slow-roasting this fish at a really low temperature keeps it so tender, juicy, and fresh tasting. Sometimes I’ll rub it with turmeric before roasting it. Um…. yum! But for this deliciously fresh parsley sauce, all you need is a little olive oil and some salt and pepper. That’s it. And, really, it’s perfect.
Salmon used to be my least favorite fish. I know, for a lot of people it’s a favorite. But for me, I always thought it was too fishy. Then I learned how to cook it correctly. Salmon tastes so much better when it’s cooked medium-rare. And slow-roasting allows that to happen easily. I know some of you are doubters… but try it!
Interesting factoid and helpful tip: when that ugly white substance starts to form on your salmon, you’ve overcooked it… it’s not dangerous, just ugly… so no worries, but really, try not to cook it too long.
This sauce is pretty versatile. You can make it with different herbs. This time I used parsley because, well, it’s really awesome with the salmon. But, you could go with cilantro or basil and have a great fresh herb sauce too.
But, did you know that parsley is considered an anti-cancerous herb? And, it freshens your breath! So, if you get a chance to use it for something other than a garnish, I say go for it!
If you want to try another great salmon recipe, try my Simple Poached Salmon With Yogurt Sauce.
Here are some of the awesome healing ingredients in this salmon with parsley sauce:
Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.
Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. The garlic in this recipe is raw, so it adds quite a kick so use it sparingly…
Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.
- 1-1/3 lb wild salmon filet
- 1 Tbs plus 1 teaspoon extra-virgin olive oil
- sea salt and black pepper
- 1 cup fresh parsley leaves
- 1 medium garlic clove
- 2 scallions, cut into 1-inch pieces
- 2 tsp capers
- Preheat your oven to 200°F.
- Line a rimmed baking sheet with parchment paper.
- Rub about 1 tsp oil into the top of the salmon filet.
- Sprinkle with sea salt and black pepper.
- Place in the oven for 20 minutes, then check for doneness. If it's not done enough, put it back in the oven and continue to check every 5 minutes. (Mine took 22 minutes for medium rare.)
- Meanwhile, place the parsley, garlic, scallions and capers into a food processor and pulse it about 10 times or until the herbs are chopped up, but the sauce is not smooth.
- Add 2 tsp of oil to the processor and process until combined.
- Remove the herb sauce to a small bowl and drizzle in as much of the remaining oil as you like.
- Remove the salmon from the oven when done, put it on a platter, and top with the herb sauce. Feel free to drizzle the top with a touch more olive oil.
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