Salsa verde

  • Garlic 5.0 g
  • Flat-leaf parsley 50.0 g
  • Basil 50.0 g
  • Mint 15.0 g


  • Salmon Fillet Skin on 2.0 x
  • Salt 4.0 g
  • Olive oil 8.0 ml
  • Lemon juice 15.0 ml

Potato mash

To serve

  1. Salsa verde

    • Place herbs and garlic in a food processor and process until roughly chopped. Add lemon juice and pour olive oil in a steady stream and continue to process until fully combined. 
  2. Salmon

    • Lie lengths of cooking twine on a large lined baking tray. Place one fillet of salmon skin-side down on top of the twine. Spoon over most of the salsa verde. Top with other fillet and truss up with twine. Rub with oil and sea salt. 
    • Bake in combi oven at 180 degree Celsius for 25 minutes or until done to liking.
  3. Potato mash

    • Bring 500 ml water to the boil. Remove from heat and add milk and salt. Whisk in KNORR Potato Flakes until combined. Let stand for 2-3 minutes then whisk again.
  4. To serve

    • Combine KNORR Hollandaise Sauce with KNORR Intensive Flavours Citrus Fresh. Fold through remaining salsa verde. Slice salmon into portions and serve with potato mash and salsa verde hollandaise.
  5. Tip

    • Cover salsa verde with a layer of olive oil and keep refrigerated for up to 2 weeks.