Good catch on Partypesto
DIFFICULTY
easy
easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 1 Garlic clove
- 1 red chilli pepper
- 3-4 Stem(s) Coriander
- 1 potty Mint
- 50 g unsalted cashews
- 6 TABLESPOONS Olive oil
- 2 TEASPOONS grated peel of 1 organic lime
- 2 TEASPOONS Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Baby salad mix
- 1 collar Radishes
- 1 Breakfast cucumber
- 3 TABLESPOONS White wine vinegar
- 4 Salmon fillets (approx. 180 g each)
Directions
- 1
For the pesto, peel and coarsely chop the garlic. Cut the chilli lengthwise, remove the seeds and chop. Wash herbs, shake dry and pluck leaves. Puree cashews, garlic, chilli and herbs with a hand blender.
- 2
Add 2 tablespoons of oil, lime zest and juice. Season to taste with salt and pepper.
- 3
Select the salad mix, wash and shake dry. Clean, wash and slice the radishes. Wash the cucumber and slice or cut lengthwise into thin slices. Mix 2 tablespoons of oil and vinegar vigorously.
- 4
Season with salt and pepper. Mix the salad ingredients with the vinaigrette.
- 5
Rinse salmon cold, dab dry, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the fish for approx. 8 minutes while turning. Serve with pesto and salad.
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