Salmon with Asian Pesto
|Less than 30 mins|
A delicious salmon recipe featuring the fantastic Lee Kum Kee range.
4 x 150g salmon fillets, pin-boned
Salt and freshly ground black pepper
1 bunch coriander, stalks and leaves, chopped
Good handful mint leaves, chopped
1cm peeled ginger, chopped
1 clove garlic
1 shallot, peeled
3 teaspoons Lee Kum Kee Pure Sesame oil
¼ cup peanut or vegetable oil
1 ½ teaspoons Lee Kum Kee Premium Soy Sauce
3 tablespoons pine nuts
¼ cup roasted unsalted peanuts
finely grated zest of 1 lime or ½ lemon
2 tablespoons lime or lemon juice
Extra lime wedges and coriander leaves, to garnish
Preheat oven to 200degC.
Line an oven tray with baking paper and lay salmon fillets on top, skin-side down. Season with salt and pepper.
Bake in oven for 6-7 minutes or until just cooked.
For pesto - blend all ingredients together. You can leave it slightly chunky if you prefer.
Serve salmon with a dollop of pesto on top, extra lime wedge, coriander, steamed rice or baby potatoes and sliced cucumber or steamed green vegetables. Squeeze lime over salmon just before eating.
Note: You can use white fish fillets (e.g.trevally, terakihi, snapper, hapuka) instead of salmon, and serve with potatoes instead of rice too.
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