This shows just how simple a sauce can be – and beautiful, when paired with coral-colored salmon. The key to producing a green sauce this striking is a quick boiling/blanching of the green ingredient – in this case, fresh parsley. Whizzed with a bit of butter, it has just enough body to stay put on the plate and provide a clean-tasting, vegetal element with each bite. If your fillets come with the skin on, you may find it is easier to cut away the skin when the fish is still somewhat firm and not fully defrosted.