Quick & Easy

Salmon with lime & coriander pesto

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.
salmon with lime & coriander pesto


Lime and coriander pesto


1.For the lime and coriander pesto, blend or process nuts, chilli, herbs, garlic and rind until finely chopped. With motor operating, add oil in a thin, steady stream; blend mixture until combined. Stir in juice and the water; season to taste.
2.Cook fish on a heated oiled barbecue (or grill pan or grill/broiler) for 3 minutes each side or until almost cooked through.
3.Meanwhile, combine spinach, cucumber and radish in a medium bowl.
4.Serve fish with spinach salad and pesto.

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