This is a really easy recipe to make it sounds like a lot of ingredients but they are just going in a blender so it does not take a really long time to prepare. This recipe could also be done on the BBQ cooking salmon as a whole rather than cutting it down into individual fillets.                                                                                                                                                                  Ingredients

4-6 Salmon fillets (This makes enough sauce for 6 servings.)
3/4 Cup chopped fresh mint, packed
3/4 Cup freshly grated Parmesan cheese
1/2 Cup chopped fresh coriander, packed
8 Cloves garlic, peeled
3 Green onions, sliced
1/2 Cup roughly chopped fresh basil
2 Teaspoons chili sauce
1/2 cup olive oil, divided use
3 Tablespoons lemon juice
1/2 cup white wine, divided use
Pepper to taste
1/2 cup whipping cream
1 Teaspoon chicken stock
Parmesan Cheese, grated (extra for topping)

Method

1. In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.

2. In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.

3. Heat some oil in a pan and cook salmon until starts to flake 4-6 Min’s a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min’s, again according to the weight you have bought.

4. While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.

To Serve: Arrange salmon on a plate pour sauce over and top with grated Parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.

All photos taken by me unless otherwise stated.