Salsa Verde con Saumon

Saumon Salsa Verde with Salmon


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Originating in Piedmont, this sauce now exists in many different variations around the country. It adds a deliciously sharp tang to dishes like boiled meats or poached fish and is especially fabulous served with a classic bollito misto.


  • 2 or 3 salted anchovies
  • 50 g/2 oz fresh flat leaf parsley, leaves removed
  • 1 garlic clove
  • 15 ml/1 tbsp salted capers
  • 75 ml/5 tbsp soft white breadcrumbs
  • 30 ml/2 tbsp white wine vinegar
  • 5 ml/1 tsp tomato paste
  • 2 hard-boiled eggs, shelled and halved
  • 60 ml/4 tbsp extra virgin olive oil
  • 6-8 oven-baked salmon fillets


  1. Wash and bone the anchovies. Chop the flat leaf parsley, garlic clove, anchovies and capers together very finely, then transfer to a mixing bowl.
  2. Add the soft white breadcrumbs, white wine vinegar and tomato paste, and mix well together.
  3. Remove the egg yolks from the halved hard-boiled eggs and chop them finely, then add to the anchovy mixture. Use the egg whites for something else.
  4. Stir gradually, adding enough olive oil to create a smooth-textured, fairly thick sauce. Serve with the baked salmon fillets.