Salmon fillet recipe
Andrew Nutter's Seared Salmon fillet with toasted cashew and lemon pesto makes a fantastic dinner party main course.
Ingredients
- 150 g Cashew nuts
- 1 Clove of garlic
- 100 g Parmesan cheese, grated
- 2 tbsp Olive oil
- 0.5 Lemon - Juice of
- 5.3 oz Cashew nuts
- 1 Clove of garlic
- 3.5 oz Parmesan cheese, grated
- 2 tbsp Olive oil
- 0.5 Lemon - Juice of
- 5.3 oz Cashew nuts
- 1 Clove of garlic
- 3.5 oz Parmesan cheese, grated
- 2 tbsp Olive oil
- 0.5 Lemon - Juice of
- 1 tbsp Olive oil
- 200 g 4 Salmon fillets, skinned and boned
- 1 tbsp Olive oil
- 7.1 oz 4 Salmon fillets, skinned and boned
- 1 tbsp Olive oil
- 7.1 oz 4 Salmon fillets, skinned and boned
- 1 handful Roasted baby vine tomatoes
- 1 Beef tomato
- 1 handful Mixed leaves
- 1 Lemon
- 1 handful Roasted baby vine tomatoes
- 1 Beef tomato
- 1 handful Mixed leaves
- 1 Lemon
- 1 handful Roasted baby vine tomatoes
- 1 Beef tomato
- 1 handful Mixed leaves
- 1 Lemon
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 8 mins
- Serves: 4
Step-by-step
- Place the cashew nuts and garlic on a tray and roast in a hot oven at 180°c for 6 minutes until lightly coloured. Leave to cool.
- In a food processor blend together the nuts, garlic, parmesan and olive oil until it forms a paste. Then season to taste
- When ready to serve heat the olive oil in a non-stick pan, sear the salmon on both sides and place the pesto on top and place under a hot grill for about 2 minutes until the cheese has melted in the pesto.
- Arrange the tomatoes and baby salad leaves on a plate, place the salmon on top and finish with an extra squeeze of lemon if desired.
Also worth your attention:
More recipes by Andrew Nutter
Recipe is courtesy of Smooth Radio who are raising money for MacMillan Cancer with their Smooth Radio Starlight Supper on Saturday 26th February 2011.