The olive tapenade recipe reminded me of another great gluten free recipe for fish – salsa verde. It’s another taste dynamite, packing a lot of flavour into a tiny amount of sauce, perfect for fish, shellfish or over green veggies.
Gluten Free Recipe – Salsa Verde
big handful flat leaf parsley, washed and dried
small handful mint leaves, washed and dried
3 tablespoons of capers, drained
6 anchovy fillets, in oil, drained
1 garlic clove
1 teaspoon gluten free Dijon mustard
Juice of 1 lemon
120ml olive oil
1/2 teaspoon of salt (or to taste)
Either roughly chop the fresh herbs, capers, anchovies and garlic on a board, or put into a blender and lightly pulse. If you’re using a blender, try not to make it too smooth. Then add your mustard, lemon juice, olive oil and mix (with a spoon, not with the blender). Add some salt to taste.
This mixture will keep in the fridge for a few days, but it’s better to make a small amount and use it up immediately. Delicious.
There are probably 101 different versions of salsa verde, but this is the gluten free recipe that I like. The dijon mustard is optional if you’re not sure of it’s gluten free status.