Regal Salmon Steaks with Salsa Verde

- 4 fresh Regal Salmon Steaks
- olive oil spray
- cracked black pepper
- 1/3 cup fresh dill
- 1/3 cup flat parsley leaves
- 1/3 cup fresh mint leaves
- 2 cloves garlic
- 1 tablespoon dijon mustard
- 8 anchovy fillets
- 3 tablespoons capers rinsed
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- Pat the Regal Salmon Steaks dry with a paper towel. Spray the steaks with olive oil spray and generously sprinkle with cracked black pepper.
- Grill the steaks on a hot oiled grill or barbeque approximately 3 - 4 minutes each side or cooked to your liking.
- Sauce - place the dill, parsley, mint, garlic, mustard, anchovy and capers in a food processor and pulse to blend. Add the oil and lemon juice and process to a thick paste.
- Adjust the flavour to your liking. Spoon the sauce over the grilled fillets and serve.
Serving suggestion:
- Serve these French style steaks on some hot or cold roasted seasonal vegetables.
- Dill and chardonnay are a beautiful match. The aromatic character of the dill softens the mustard and capers and compliments the buttery character of a good Gisborne chardonnay like Corbans Estate Gisborne Chardonnay or Corbans Private Bin Gisborne Chardonnay.