Green sauce, or salsa verde is a typical Spanish sauce and is usually served with fish. It owes its name and green color to the parsley that is the main ingredient, along with garlic, olive oil and white wine. Some green sauces contain green peas, asparagus, or green peppers as this recipe does. This dish originates in the region of Navarra, in Northern Spain.
Peel and finely chop the onion. Rinse the green peppers and remove the stems, seeds and veins. Finely chop parsley. Peel the garlic, but leave whole.
Rinse and pat dry the salmon steaks. Place them in a glass baking dish, squeeze lemon juice over them and sprinkle with salt. Set aside to marinate in the juice for about 10 minutes.
While the salmon is marinating, pour 2 to 3 tablespoons olive oil into a medium-size frying pan and heat on medium-low heat. Sauté the peppers and onions, stirring often until soft. Pour in the white wine and fish stock. Reduce the heat to low and add the chopped parsley. Using a stick blender, blend the vegetables and liquid into a smooth sauce. Remove from heat. Alternatively, you can use a standing blender.
In a medium frying pan, heat approximately 2 tablespoons olive oil on medium. Brown the peeled garlic cloves in the oil and remove. Cook the salmon on both sides in the same olive oil, adding more oil if necessary.
Ladle green sauce onto plates and place salmon steak on top. Serve each steak with a clove of garlic and garnish with a lemon wedge and parsley sprig if desired. Serve with rice or fried potatoes.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.