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New Limerick Thread II 2016 (following New Limerick Thread)
Grilled salmon fillets with chilli coriander pesto recipe
Grilled salmon fillets with chilli coriander pesto recipe from mmmm |
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Ingredients4 salmon fillets, skinnedHandful of fresh coriander, about 30g 1 red chilli, deseeded and roughly chopped 1 clove garlic, crushed grated zest and juice of 1 lime ½ tsp sea salt 2 tbsp light olive oil |
Handy HintYou can also spread the pesto on boneless chicken breasts, which will take 20–25 minutes to grill. |
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Method1. Remove any thick stalks from the coriander (small ones can be left on), roughly chop and place in the bowl of a food processor. Add the chilli, garlic, lime zest, juice and salt and whiz until the ingredients are well chopped.2. With the processor still running, pour in the olive oil until the mixture is a wet paste. You can store the chilli coriander pesto in a jar in the fridge for several days. 3. Preheat the grill to high. Place the salmon fillets on a baking sheet and spread one side with the pesto. You could cover and store them in the fridge at this stage if serving later. 4. Grill at least 10cm from the heat. Depending on the strength of your grill and the thickness of the salmon, they should take 8–10 minutes to cook. | |||||||||||||||||||
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