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.

  • 35 mins cooking
  • Serves 4
  • Print


Salmon with lime & coriander pesto
  • 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
  • 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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