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.

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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