Ingredients
Salsa Verde:
- 2 cloves garlic
- 2 salted anchovies, soaked for 5 minutes to remove salt, bones removed
- 1 bunch fresh parsley, leaves only
- 1 tablespoon capers
- 1 cup extra-virgin olive oil
- 1 lemon, juiced
- Sea salt and freshly ground black pepper
- 1 pound fingerling potatoes
- 1/2 pound spicy Italian style lamb sausage links (can substitute Italian pork sausage)
- 1/2 pound sugar snap peas
- 4 (6-ounce) wild salmon fillets
- Sea salt and freshly ground black pepper
- Vegetable oil, for sauteing
- 1 pound manila clams
- 2 teaspoons diced garlic
- 2 cups dry white wine (recommended: Italian Pinot Grigio)
- 2 tablespoons cold unsalted butter, diced
Salsa Verde:
Description
Food Network Invites You To Try This Wild Alaskan Salmon With Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes And Salsa Verde Recipe From Rachael's Vacation.
Food Network
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