1 garlic clove
1 slice of white bread, crust removed, soaked in red wine vinegar
1 hardboiled egg, separate the white from the yolk
3 anchovies fillets
1 teaspoon finely chopped fresh parsley
6 tablespoons olive oil
1/2 lemon, juiced
4 6 oz. skinless fillets of salmon
Preheat the oven at 375°. Cover a baking dish with aluminum foil. Place the salmon fillets in the cookie sheet and sprinkle generously with salt and pepper.
Bake in the oven for 15 to 20 minutes.
In a food processor add: garlic, soaked bread, egg yolk, anchovies, capers, parsley, lemon juice, olive oil and puree. Add more olive oil if it is too dry. The sauce needs to be smooth.
When salmon is done, place on a serving dish and lightly drizzle olive oil over the salmon.
Place sauce over the fish and sprinkle with parsley.