Salmon With Pesto Salsa
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 50 g white peppercorns
- 50 g black peppercorns
- 60 ml olive oil
- 4 salmon fillets
- 15 kipfler potatoes or 15 other small potatoes
- 50 g chopped parsley
- 40 ml olive oil
- salt
- fresh ground pepper
- lemon juice
-
Pesto Salsa
- 200 ml olive oil
- 10 g coriander seeds
- 10 roma tomatoes, skinned and diced
- 8 olives, halved
- 2 tablespoons pesto sauce
directions
- Blend peppercorns and olive oil to form a paste.
- Brush the salmon fillets with the paste, then place on baking paper.
- Cook the potatoes in salted water.
- Drain, peel, then crush with a fork.
- Add the olive oil and parsley and season to taste with salt, freshly ground pepper and a squeeze of lemon juice.
- Make the pesto salsa by warming the olive oil and the coriander seeds.
- Leave to infuse for a hour then add the tomato, olives and pesto.
- Cook the salmon quickly in a non-stick pan, then finish with a squeeze of lemon juice.
- Place a serve of potato in the centre of the plate.
- Lay the salmon on top and spoon the salsa around.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.