This green sauce is great for fish—especially salmon. The fresh dill and oregano bring lots of herby, bright flavor, while the urfa biber adds subtle heat. Note: You can also use this as a salad dressing or dip for crudités. —Josh Cohen
Add all the ingredients to a high-powered blender, and blend until smooth. Taste the sauce. Adjust with more salt if you want (or more anchovy). Serve this sauce over fish, or use as a salad dressing or a dip for crudités. This sauce will last for a few days in the refrigerator.
Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.