GRILLED SALMON FILLETS WITH SUNDRIED TOMATO PESTO ON A CRUNCHY VEGETABLE SALAD
If you wish accompany this dish with boiled potatoes, potatoes baked in their jackets, or a cold rice salad.
8 x (140g-160g) salmon fillets (skin on, bone out)
Sundried Tomato Pesto Crunchy Vegetable Salad limes or lemons for garnish
- Coat salmon in Salmon Marinade for 30 minutes. Remove salmon from marinade, discard marinade, and pat salmon dry with paper towels.
- Place salmon, skin side down, on a lightly oiled, low-sided oven tray.
- Smear salmon thickly with Sundried Tomato Pesto and use one of the following three cooking methods: 1. Bake in a hot oven (230°C) for 5 minutes, or until salmon is cooked medium rare. 2. Place salmon under a grill (not too close to the grill or the pesto will burn) for 5 minutes, or until salmon is cooked medium rare. 3. Remove salmon from oven tray and place on a hot barbecue plate covered with a teflon sheet, and barbecue for around 5 minutes, or until salmon is cooked medium rare. A teflon sheet will ensure skin stays on the salmon rather than sticking to the barbecue.
- Mound Crunchy Vegetable Salad on a platter, or individual plates, and lay salmon fillets on top of vegetables. Garnish with lemon halves.