Salmon With Spicy Pesto -

Salmon With Spicy Pesto

This is a great way to bone salmon steaks to give a solid piece of fish. The pesto uses sunflower kernels and chilli as its flavouring, rather than the classic basil and pine nuts.

Ingredients

4 salmon steaks, about 225g/8oz each
30ml/2 tbsp sunflower oil
Finely grated rind and juice of 1 lime
Salt and freshly ground black pepper

FOR THE PESTO

6 mild fresh red chillies
2 garlic cloves
30ml/2 tbsp sunflower or pumpkin seeds
Juice and finely grated rind of 1 lime
75ml/5 tbsp olive oil

Details

Serves: 4

Method

1. Insert a very sharp knife close to the top of the bone. Working closely to the bone, cut your way to the end of the steak to release one side. Repeat with the other side. Pull out any extra visible bones with a pair of tweezers.

2. Sprinkle salt on the work surface and take hold of the end of the salmon piece, skin-side down. Insert the knife between the skin and the flesh and, working away from you, remove the skin, keeping the knife as close to it as possible. Repeat for each piece of fish.

3. Curl each piece of fish into a round, with the thinner end wrapped around the fatter end. Secure the shape tightly with a length of string.

4. Rub the sunflower oil into the boneless fish rounds. Put the salmon into a large bowl or dish and add the lime juice and rind and the salt and pepper. Allow the salmon to marinate in the fridge for up to 2 hours.

5. For the pesto, de-seed the chillies and place with the garlic cloves, sunflower or pumpkin seeds, lime juice, rind and seasoning in a food processor. Process until well mixed. Pour the olive oil gradually over the moving blades until the sauce has thickened and emulsified. Drain the salmon from its marinade. Cook the fish steaks on a medium barbecue for 5 minutes each side and serve with the spicy pesto.

Related food category:

• Starters and Snacks