| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- Coarse-grained salt
- 2 tablespoons capers, rinsed and chopped
- 1 cup flat-leaf parsley, finely chopped
- 1/2 cup sliced toasted almonds
- 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
Instructions
- Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve immediately.
Nutrition Facts
| Calories | 106 |
| Total Fat | 9.3 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
Reviews
This was delicious! Because i wasn’t planning on making this I didn’t have the fresh parsley or red wine vinegar. I used dry parsley (just eyeballed it) and I used white wine vinegar. Put it on salmon and I absolutely loved it. The shallot adds such a great flavor, and the crunch from the almond was divine. Roasted potatoes and salmon on one baking sheet and whipped up this salsa and had a delicious and impressive dinner in 30 min.
This works amazing as a alternative version of a tapenade on crostini!
I used dried parsley. If doing this, start with 1/3 cup and increase to taste in addition to the olive oil. 1/2 cup is probably the right amount. 1 cup of dried parsley is likely way too much
Absolutely love this salsa on salmon. Have made it on two special occasions for a crowd of picky eaters.
I made this for a special guy when I first met him and he absolutely loved it. I am making this today, along with the salmon, for Valentine’s Day.
Anne, Friday Harbor, WA
This was excellent…over the baked salmon from this episode, it was delicious!!! I am not crazy about salmon, but this made it very tasty and healthy…I would definitely make it again, even for guests.
I substituted sunflower seeds, since we were out of sliced almonds. I pan-toasted them for a few minutes. The flavors combined wonderfully and brightened up the simply-seasoned broiled salmon. I am glad I actually had both capers AND shallots on hand! I will definately do it again.
Adding this salsa to the salmon, roasted as in recipe from same episode, made the salmon so delicious, I didn’t even know I was eating salmon – loved it