Salmon

Pepper salmon escalopes with dill pesto

Name: Pepper salmon escalopes with dill pesto
Yield: 4
Ingredients: 800g salmon fillet (skin on), pin-boned; Finely grated zest and juice of 1/2 lemon; 40.00 ml extra virgin olive oil; 1/2 tsp ground white pepper; Micro basil, to serve; 125.00 ml dill, finely chopped; 375.00 ml chopped flat-leaf parsley leaves; 25g parmesan; 150ml extra virgin olive oil; 55g almond; 2 anchovy fillets in oil, drained, finely chopped; 1 garlic clove, grated; Juice of 1/2 lemon

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by Warren Mendes

delicious. team

Apr 30, 2016

A fast and fresh salmon dish served with an easy dill dressing. Healthy with a zing of delicious.

800g salmon fillet (skin on), pin-boned
Finely grated zest and juice of 1/2 lemon
2 tbs extra virgin olive oil
1/2 tsp ground white pepper
Micro basil, to serve

Dill Pesto

1/2 cup dill, finely chopped
1 1/2 cups chopped flat-leaf parsley leaves
1/3 cup (25g) finely grated parmesan
150ml extra virgin olive oil
1/3 cup (55g) almonds, chopped
2 anchovy fillets in oil, drained, finely chopped
1 garlic clove, grated
Juice of 1/2 lemon

Method

1.

For the pesto combine all the ingredients in a bowl and season to taste. Set aside.
2.

Slice salmon on a 45-degree angle into 2cm-thick slices. Combine lemon zest and juice, oil, pepper and 1/2 tsp salt in a bowl.
3.

Brush over salmon. Heat a non-stick frypan over medium-high heat. In batches, cook salmon, skin-side down, for 11/2 minutes or until crisp, then turn and cook for a further 30 seconds or until cooked to your liking.
4.

Scatter with basil and serve with pesto.