December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-pistachio-pesto.jpg" srcset="https://img.taste.com.au/kxpwuYeR/w720-h480-cfill-q80/taste/2016/11/salmon-with-pistachio-pesto-85424-1.jpeg 720w, https://img.taste.com.au/Zqh0rZ1N/w643-h428-cfill-q90/taste/2016/11/salmon-with-pistachio-pesto-85424-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with pistachio pesto"
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(1) Rate it
- 0:15 Prep
- 0:25 Cook
8 Servings- Advanced
Please the crowd this Christmas with a feast starring gourmet pistachio salmon.
Featured in
Paleo recipes, Fish recipes
Ingredients
- 2 (about 900g) salmon fillets
- 5 limes, halved
- Watercress sprigs, to serve
Pistachio pesto
- 1 1/2 cups firmly packed watercress sprigs
- 1 cup baby rocket leaves
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup (75g) toasted pistachios
- 1 teaspoon finely grated lime rind
- 1/3 cup (80ml) olive oil
Method
Step 1
To make the pesto, process watercress, rocket, mint, pistachios and lime rind in a food processor until chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.
Step 2
Preheat oven to 200°C. Place 1 salmon fillet, skin-side down, on a clean work surface. Spread with pesto. Top with remaining fillet, skin-side up. Tie with string at 5cm intervals. Grease an oven tray. Place the salmon on the tray. Roast for 25 minutes for medium or until cooked to your liking.
Step 3
Meanwhile, heat a chargrill on high. Add limes and cook, turning, for 3-4 minutes or until caramelised.
Step 4
Serve salmon with limes and watercress sprigs.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Paleo
Nutrition
1506 kj
Energy
26g
Fat Total
5g
Saturated Fat
3g
Fibre
30g
Protein
73mg
Cholesterol
54.05mg
Sodium
1g
Carbs (sugar)
1g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Mark O'Meara
- Publication: Taste.com.au
Source: taste.com.au
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