Persillade Relish

We saw this recipe on America’s Test Kitchen and it sounded great. We knew we had to try it and used it for some steaks we cooked on the grill. We don’t usually put any sauce on our grilled steaks but we just really wanted to try this recipe out and see how it was.

The main thing we did differently is we used homemade dill pickles rather than the cornichons that the recipe called for. I don’t know if it would make a difference but we liked the way it turned out. So, I wouldn’t go out and buy a bottle of cornichons if you have a supply of dill pickles in your refrigerator.

As a side note, this is the only version I found online that includes the pickles and capers. I thought they were the star of the show, but I love capers so that’s what appealed to me at first. One article from Canada says this Persillade Relish (or sauce) is a distant cousin to the Argentine Chimichurri, Spanish Salsa Verde, German Gruene Sosse and Mexican Salsa Verde. I could definitely see the similarity to chimichurri and Spanish salsa verde but not to Mexican salsa verde. We make the Mexican version all the time and it’s got a lot more liquid to it. I’ve never made the Spanish salsa verde but it is something I’m adding to my list of things to try.

My final thought is that without the pickles and capers this relish/salsa is very similar in ingredients and texture to an Italian pesto. We’ve made pestos from basil, of course, but also with parsley, arugula (one of my favorites) and cilantro. I think you can definitely play around with this and come up with your favorite combination for your family.


  • 3/4 cup minced fresh parsley
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons minced dill pickles (or cornichons)
  • 1 teaspoon of the brine from the dill pickles
  • 1/4 cup capers, rinsed and chopped coarse
  • 1 scallion, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


You can put this into a food processor and give it a few pulses but we just mixed it all by hand.

You can put this relish over any meat or even use it on crackers. It’s really tasty and simple to make.


Grilled Salmon with Basil & Mint Pesto

We have a mint plant that is very generous with its leaves. Meaning, we can’t use it fast enough. We also have a basil plant we got from Trader Joe’s which needed to be cut back a bit. So, I started looking for new ideas of uses for them. It just so happened that we also bought a large salmon steak earlier in the week. After searching the internet for inspiration, I settled on this simple recipe.


  • 1 piece of salmon (or steelhead trout)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 4 cloves of garlic, chopped
  • 1/4 cup olive oil
  • 1/2 lemon juiced
  • 1/2 lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Make your pesto by chopping your mint and basil leaves and put into a food processor. Add the chopped garlic, olive oil, lemon juice, lemon zest, salt and pepper. Mix all ingredients together until you have a pesto consistency.

Salmon coated with basil and mint pesto

Salmon coated with basil and mint pesto

Coat your salmon with the pesto and let sit for at least 20 minutes in the refrigerator.

Heat your grill to high heat.

Place the salmon on a cedar plank or a grill plate. We don’t have any cedar planks so we just lightly sprayed non-stick oil on a grill plate and put the salmon on the plate in the center of the grill. Cook the salmon for 20 minutes over medium-high heat.

After a few minutes, our grill started to flare up, which is common for our grill. To resolve this, I turned off the heat directly under the salmon and then turned on the outer burners to high. Our grill cooks very hot so this was more than enough heat for our salmon.


We ┬ádidn’t use all the pesto on the salmon and had some leftover. We used it to coat some zucchini noodles as a side dish. We also served it with some lentils. It was a great, easy dinner.