Salsa Verde

Quite honestly, I have been dipping my finger into this ALL DAY LONG! I  made it for a piece of salmon at lunchtime, then added to it and tweaked it for a steak in the evening. The latter was possibly more successful as a combination but unfortunately my appetite beat the camera... It is the business! Don't be put off by the anchovies as I know they are a dealbreaker for some. You cannot taste them but they add a salty depth that would otherwise be missing. Use the best olive oil you have. We love that from Olivetreehk.com plus that large tin sets off your kitchen rather nicely.

What you need:

4 anchovy fillets

1 tbls capers

4 small cornichons

1 tbls chopped fresh basil

1 tbls chopped fresh mint

1 tbls Dijon mustard

1 tbls balsamic vinegar

4 tbls olive oil

Method:

Blend until smooth or leave a little texture if you prefer. Spoon over warm steak or salmon fillets, with enough to flavour your rice, other carbs and veggies. Pictured above is NZ king ora salmon, the only farmed salmon to win recognition from Seafood Watch based on sustainability criteria. This is available from MM Fresh.

Serves 1-2