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
- 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
- Preheat the oven to 200•C
- Pierce the salmon pieces along the skewer and line on a tray then drizzle with some tamari.
- Bake for 12-13 minutes until nicely pink and a tad browned – let’s not over cook here! – make sure the oven is preheated!
- 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.
- Add the basil and coriander and pound into a paste with some chunks left!
- 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.
- Drizzle, dunk, spoon and spread and do what you want just hook these two up!