Italian Salsa Verde
- 1 cup parsley
- 1 cup basil
- 1 clove garlic, minced
- 2 tbsp capers
- 2 tbsp gherkins
- 3 anchovies
- 1¼ cup extra virgin olive oil
- 1 tsp red pepper flakes
- zest and juice of two lemons
- 2 tsp salt
- 1 tsp pepper
Add garlic, anchovy, capers, and gherkins to a food processor. Pulse five times, add other ingredients except red pepper flakes, and pulse until combined, but not pureed. Fold in red pepper flakes and reserve.
- 14 oz Brussels sprouts
- 4 oz bacon lardons
- ¾ cup sliced almonds
- ½ cup parmesan cheese, grated
- 1 cup Caesar dressing, buy your favorite brand
- ¼ cup water
- ¼ cup olive oil
- ½ cup croutons, buy your favorite brand
Shave Brussels sprouts on a mandolin or in a food processor with a shaving blade. In a pan, crisp up bacon lardons and reserve for plating. Toast almonds in the oven until golden brown. Measure out caesar dressing and thin out with water and olive oil.
Toss the Brussels in the Caesar dressing, garnish with the bacon lardons, shaved parmesan and toasted almonds. Set aside.
- 4 Secret Island Salmon filets
- 2 tbsp olive oil
- 2 tbsp butter
- 2½ tsp salt
- 1 tsp pepper
Preheat over to 350 degrees. Rub salmon filets with oil and season with salt and pepper. Heat a cast iron pan, and when hot, sear salmon on each side for 3-4 minutes, place a piece of butter on the top of each filet and put in the oven for 3-4 minutes. Remove salmon from oven and baste with butter and oil from the pan.
- Place Brussels Sprout Caesar in a bowl or plate. Place salmon filet on top of Brussels Caesar and coat with the Italian salsa verde.
- Garnish with croutons.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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