Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Asian Inspired Pesto with Baked Salmon Skewers

Asian Inspired Pesto with Baked Salmon Skewers
Asian Inspired Pesto with Baked Salmon Skewers

Well it’s Good Friday tomorrow so I decided to throw up a fish recipe. They say you are what you eat and in that case I would have well and truly turned into a salmon by now! I love it but I always make sure I change it up so I don’t get sick of it. This Asian inspired pesto is the perfect team mate for lots of dishes and it’s a nice change up from your regular scoop of green! P.s. You can lower garlic levels if you’re going to meet people for the rest of the day – I learnt the hard way! Ha ha

Asian Inspired Pesto with Baked Salmon Skewers

Ingredients
  • 25g fresh basil stems torn off & discarded
  • 50g fresh coriander stems discarded 
  • 2 large garlic cloves peeled 
  • 1 tbsp. fresh lemongrass diced 
  • 1″ ginger peeled and chopped roughly 
  • Zest half a lime
  • Juice 1 full lime 
  • 2 tbsp. toasted sesame oil 
  • 50g cashews toasted preferably but raw works well too
  • Pinch sea salt
  • Option to add 1 small chilli (seeds removed for spice) 

 

  • 2 skinless fillets of Salmon 
  • 2 tbsp. tamari or soya 
  • 4 skewers & a lined baking tray
Method
  1. Preheat the oven to 200•C
  2. Pierce the salmon pieces along the skewer and line on a tray then drizzle with some tamari. 
  3. Bake for 12-13 minutes until nicely pink and a tad browned – let’s not over cook here! – make sure the oven is preheated!
  4. Now you have time let’s make the pesto! Grab your pestle and mortar, add the ginger, garlic, lime zest and lemongrass and pound into a paste. 
  5. Add the basil and coriander and pound into a paste with some chunks left! 
  6. Next, add the rest cashews, lime juice, sesame oil and salt and pound and grind until you get a nice consistency. I like mine kinda chunky but keep going to suit your preference. 
  7. Drizzle, dunk, spoon and spread and do what you want just hook these two up!  

by continuing to use the site, you agree to the use of cookies. more information