GEOFF’s Seafood Salsa Verde…

I’ve always loved how a brilliant salsa verde can transform seafood. This version is punchy, fresh, and loaded with umami from anchovies, capers, and garlic, all blended with parsley, good olive oil, lemon, and white balsamic. It’s perfect for tossing through pasta with Ōra King Salmon, spooning over grilled prawns, or serving alongside pan-seared fish with crispy skin. It works beautifully as a herb crust for oven-baked fish or drizzled over steamed fillets. The sharp, herbaceous flavours cut through rich seafood perfectly. Feel free to swap in basil, mint, or coriander – it’s endlessly adaptable and comes together in minutes.

GEOFF’s Seafood Salsa Verde…

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"A vibrant, herb-forward salsa verde built to sit alongside seafood – sharp, bright, and versatile enough to lift any fish or shellfish from the plate to something more considered."

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Prep Time10 minutes mins

Total Time10 minutes mins

Servings:10 people

Course:Condiment

Cuisine:Italian

Calories:1081

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 bunches fresh parsley, leaves picked
• 2 garlic cloves, minced
• 70 gm anchovy fillets (preferably in oil, drained)
• 240 ml extra virgin olive oil
• 80 gm capers, rinsed and strained if salted
• 2 lemons, juice and zest
• 10 ml white balsamic vinegar

Method

 

1. Wash and dry the parsley thoroughly. Zest and juice the lemons. Peel the garlic.

   2.     In a food processor or blender, combine parsley, garlic, anchovies, and capers. Pulse until finely chopped.

   3.     With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a coarse, loose sauce.

   4. Stir in lemon juice, zest, and white balsamic vinegar. Taste and adjust seasoning as needed—note, with anchovies and capers, salt may not be necessary.

Nutrition

Calories:1081kcal

Notes

Serving suggestions:

1. Spoon over grilled meats or fish
2. Mix into warm boiled potatoes
3. Toss through roasted vegetables
4. Swirl into soups for a fresh herbal finish
5. Serve with crusty bread as a dip

Notes:

This recipe provides 30-40gm per person, which is generous for serving as a sauce with seafood pasta or spooned over grilled fish. If using as a marinade or wanting extra for second servings, consider making 1.5 times the recipe.

Fridge Friendly Instructions:

Use immediately or store in an airtight container in the fridge for up to 1 week. Pour a thin layer of olive oil over the top to help preserve its bright green colour. Bring to room temperature before serving.

Nutrition Facts – Salsa Verde – 10 servings

Amount Per Serving | Calories – 1,081 or Kilojoules – 4,552 | Total fat 42gm, Saturated fat – 7gm, Monounsaturated fat – 23gm, Polyunsaturated fat – 5gm, Trans fat 0gm | Cholesterol – 0mg | Sodium – 2,289mg | Potassium – 13,299mg | Total Carbohydrate – 74gm, Dietary Fibre 79gm, Sugars 21gm | Protein 73gm | Vitamin A 4,044%| Vitamin C5,321% | Calcium 332%| Iron828%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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