Slow Cooked Salmon with Salsa Verde
Ingredients
- 1/2 cup olive oil
- Two 4-ounce pieces wild salmon, skin on
- Kosher salt and freshly ground black pepper
- 1/3 cup finely chopped parsley
- 1 shallot, grated on a rasp grater, such as Microplane
- 2 tablespoons salt-packed capers, rinsed and finely chopped
- 1/2 teaspoon chili flakes
- 2 salt-packed anchovies, rinsed and finely chopped
- 1 clove garlic, grated on rasp grater, such as Microplane
- 1 jalapeno, seeded and minced
- Juice and zest of 1 lemon
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