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Salmon and Clams with Green Sauce Recipe - Salmon con Almejas

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Salmon and Clams with Green Sauce Recipe - Salmon con Almejas

Salmon and Clams with Green Sauce Recipe - Salmon con Almejas

(c) 2013 Lisa Sierra Licensed to About.com Inc.

Green sauce is a classic Spanish sauce made with parsley and garlic, and sometimes a bit of white wine. In this recipe, fillets or rounds of salmon are cooked in a bit of olive oil. Flavorful, small manila clams are steamed separated. Then, both salmon and clams are combined in a simple green sauce with garlic. It is a quick, simple and elegant main course, quite typical of seafood dishes in northern Spain.

To accompany this dish, serve white rice or bread to soak up the flavorful sauce. Pair it with a light Spanish white wine, such as an albarino from Galicia or a txakoli from the Pais Vasco (Basque Country).

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 Servings

Ingredients:

  • 1-1 1/2 lbs (500-700 gr) salmon fillets or rounds
  • 2 cloves garlic
  • 1/4 cup (60 ml) olive oil
  • 2 dozen manila clams (1.25-1.5 inches across)
  • 1-2 Tbsp (7-10 gr) flour
  • salt to taste
  • handful of fresh Italian (flat leaf) parsley

Preparation:

In a medium saucepan, steam the clams in a 1/2 cup of water. Set clams aside for later, reserving water to use, as well. Clams should open. Discard any clams that do not open. (Do not eat them, since they can make you very ill.)

While clams are cooking, peel and finely chop the garlic. Chop parsley and set aside.

Pour olive oil into a large open frying pan, casserole or open clay pot. Saute the garlic over medium heat, careful not to burn them. Add flour to garlic and fry stirring continuously. Add a bit of the broth from the clams and a bit of water.

Add chopped parsley to the sauce, stir and bring to a boil. Salt to taste and remove from heat.

In a separate frying pan, pour in a tablespoon or two of olive oil and cook the salmon on both sides. When almost fully cooked, place salmon into the pan with the green sauce and add the clams. Bring to a boil and adjust salt.

Cover and turn off heat. Serve, spooning sauce over the top. Accompany with white rice.

Pair with a Spanish white wine, such as a Txacoli from the Basque Country, or an albarino from Galicia.

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