Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish.
{"@type":"Recipe","name":"Salmon in Parsley Sauce","author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/5659-salmon-in-parsley-sauce","description":"Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish.","recipeIngredient":["3 Tbsp Parsley, flat leafed, finely chopped ","tsp Capers","1 Tbsp Scallions, finely minced","1 tsp Garlic, finely minced","1/3 cup Extra Virgin Olive Oil","2 lb Salmon Fillets, cut in 6 portions","Salt & Pepper","1 Tbsp Lemon Juice"],"recipeInstructions":["Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.","Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.","Season the salmon to taste with salt and pepper.","Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve."]}