© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Anchoïade is a classic Provençale sauce made with tinned anchovies, olive oil, red wine vinegar and garlic. This version, adapted from Sitka Seafood, includes toasted almonds, flat parsley and chillie flakes, but its essence remains the same. Provençale anchovy sauce goes splendidly with a selection of vegetables, both raw and blanched, and seafood. It's also great on bread or as a salad dressing.
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- Toast almonds until they are fragrant and have a little colour. Set aside to cool. Add all of the sauce ingredients to a small food processor and process until it has the consistency of a tapenade. You don't want it to be too smooth.
- Lightly dust salmon fillets with mustard powder, salt and pepper. In a large nonstick skillet over medium-high heat, add in tallow.
- Place salmon fillets in the skillet and cook undisturbed for 4-5 minutes. Salmon will be well brown. Gently flip salmon and cook for an additional 3-4 minutes.
- Gently toss the salad greens with 1 tablespoon of sauce. Serve the salmon with almond anchoïade and salad.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
Wow- it looks like a salmon dinner I had once in a restaurant although I'm sure yours would be even better. Do you take all your own photos? Taking food photos is an art and yours is so special.
ReplyDelete...this looks wonderful. We should eat fish more often.
ReplyDeleteLooks so tasty love the mustard seasoning on the salmon.the sauce remind me of peanut sauce, will add anchovies in olive oil next, here too used to dried ones. Thanks Angie for the recipe.
ReplyDeleteEl salmón es uno de nuestros pescados favoritos y esa salsa de anchoas de almendras estoy deseando probarla.
ReplyDeleteOh my, you just can't go wrong with salmon!
ReplyDeleteIs mustard powder powdered mustard or just ground mustard seeds?
ReplyDeleteWe love salmon this looks fantastic love all the flavors in this
ReplyDeleteLooks mighty fine and I love salmon.
ReplyDeleteHola, Angie. Un plato muy rico y saludable. Me gusta mucho la salsa de anchoas y almendras. Gracias por compartir 😊
ReplyDeleteYummy -Christine cmlk79.blogspot.com
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ReplyDeleteA very fine dish, light and aromatic.
I love the crispy skin of Atlantic salmon
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteMy favorite fish and this looks incredible Angie. Thank you!
ReplyDeleteSalmon is a favorite of mine. This looks amazing, and I bet that sauce was a great accompaniment.
ReplyDeleteLooks wonderful and I do just love salmon.
ReplyDeleteSadly I don't eat anchovies, but my husband would love this dish!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Delicious - and so good for you.
ReplyDeleteAgain, another recipe that we will just love. While not plant based, we find fish dishes — especially salmon — to be one of the best proteins for us. David (C&L)
ReplyDeleteHi Angie, We just returned from family visits to St. Louis Missouri and Omaha Nebraska, a little over 10 days in total. Love this salmon recipe. That sauce makes this entree special indeed! Take Care, Big Daddy Dave
ReplyDeletei love salmon and anchovies! this looks great angie. Just fyi - i am suddenly getting messages from malwarebytes when i get on to your blog! They don't like something and keep telling me this site is blocked - even tho i can see it!
ReplyDeletecheers
sherry
@sherry $h!t...I have no idea what could have caused that as I haven't changed my blog template or anything special. Thanks for the headsup, Sherry.
ReplyDeleteAnother lovely and delicious sauce that’s completely new to me! I am serving a grilled salmon Niçoise on Friday and this will sauce will take it to the next level!
ReplyDeleteLooks good and salmon is popular in our house :)
ReplyDeleteAll the best Jan
This definitely is a recipe worth trying for a taste of Mediterranean flavors at home!
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