PEPPER SALMON ESCALOPES WITH DILL PESTO

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

INGREDIENTS

• 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
• 11/2 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.