Salmon on the run
Pesto works like a charm with any kind of pasta. That's nothing new. What I was yet to find out was how easy Pesto goes with oily fish. This is a really quick way to prepare salmon, and the result is most impressive - colorful, elegant and very tasty. I've served it with Rosemary Toasted Baby Potatoes and Spinach Mash.
Stuffed Salmon Fillets
Adapted from Annabel Langbein, Cooking to Impress without Stress
2 boneless, skinless salmon fillets (about 150 grs each)
salt and freshly ground pepper
2 Tbsp lemon juice
2 Tbsp homemade Pesto
I Tbsp toasted pine nuts
2 Tbsp chopped black olives
2 Tbsp sesame seeds to sprinkle
Using a sharp knife, cut a thin slash on the top of each salmon fillet. In a small bowl, combine pesto, pine nuts and black olives and stuff about 1 Tbsp mixture into each slash. Carefully, put stuffed salmon fillets in a baking tray covered with parchment paper.
Preheat oven to 220ºC (425ºF). Season fish with salt and pepper and squeeze over lemon juice. Sprinkle sesame seeds over both pieces of salmon. Bake for 8 minutes or until just cooked through.
Serve salmon with a spoonful of vinaigrette.