Name: Salmon with lime & coriander pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 salmon fillets (640g); 90 gram (3 ounces) baby spinach leaves; 1 lebanese cucumber (130g), cut into thin ribbons; 3 red radishes (110g), sliced thinly; Lime and coriander pesto; 1/3 cup (50g) unsalted roasted cashews; 1 fresh small red thai (serrano) chilli, chopped coarsely; 1 cup firmly packed fresh coriander (cilantro) leaves; 2/3 cup firmly packed fresh mint leaves; 1 clove garlic, quartered; 2 teaspoon finely grated lime rind; 2 tablespoon olive oil; 2 tablespoon lime juice; 2 tablespoon water

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.

Serves 4

Cook

35M

Ingredients

4 salmon fillets (640g)

90 gram (3 ounces) baby spinach leaves

1 lebanese cucumber (130g), cut into thin ribbons

3 red radishes (110g), sliced thinly

Lime and coriander pesto

1/3 cup (50g) unsalted roasted cashews

1 fresh small red thai (serrano) chilli, chopped coarsely

1 cup firmly packed fresh coriander (cilantro) leaves

2/3 cup firmly packed fresh mint leaves

1 clove garlic, quartered

2 teaspoon finely grated lime rind

2 tablespoon olive oil

2 tablespoon lime juice

2 tablespoon water

Method

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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