I buy fresh fish from my Farmers Market every weekend and this is my families favourite way for me to cook it. My kids fish preference is always Salmon or Trout (they are less keen on white fish unless I make my fish cakes).
Paired with this zesty pesto and creamy sweet potatoes, this meal is simply sensational and it’s my next twist on Jamie Oliver’s ’10 recipes to save your life’. As part of Jamie Oliver’s Food Revolution, I was one of 10 people selected world-wide to put my spin on 10 of Jamie’s favourite staple recipes. This is #6, my twist on Jamie’s ‘Salmon with Pesto dressed veg‘.
The hero, salmon, is a rich source of protein and omega-3 fatty acids which are essential for good health.
The amazing healing herb coriander (also called cilantro in some cultures) is a classic example of food as medicine. It is extremely anti-inflammatory, anti-bacterial and also an amazing detoxifier and heavy metal chelator. Medicinally, it is used frequently for arthritis, inflammatory digestive disorders and to bind and excrete heavy metals in the blood. Needless to say, it is a very beneficial addition to any diet.
The cashew nuts add good fats and protein. The lime juice, zest and also the garlic further support immune function. So this pesto is just what the doctor ordered this winter.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Crispy Salmon with Coriander Lime Pesto (and sweet potato chips)
- 3 sweet potato/s (large)
- 4 salmon filllet -skin on (or Trout if you prefer)
For the Coriander Lime Pesto
- 1 bunch fresh coriander leaves
- 30 g baby spinach (approx. handful)
- 1 clove/s garlic -crushed
- 60 g raw cashew nuts (¼ cup) toasted
- 30 g parmesan cheese (2 tablespoons) finely grated
- 1 lime/s -juice and zest
- 20 ml macadamia nut oil (1 tablespoon)
- 1 red chilli/s (optional)
Start with roasting your sweet potato chips:
- Pre-heat your oven to 220℃/420℉ (fan-forced).
- Add ghee, coconut oil, lard (or the fat of your choice) to a baking dish and pop into the oven to heat until the fat is hot.
- Cut your sweet potato to form thin chips. Add to the hot fat, season with salt and pepper and toss in the fat so they are evenly coated. Make sure they are in a single layer or they won't crisp up so well.
- Bake for 20 minutes or until golden.
Now make your pesto:
- In a food processor grate the parmesan and set aside. Thermomix, 10 sec, speed 7.
- Place the coriander, spinach and cashews in the processor and pulse until just chopped. Thermomix, turbo 2-4 times.
- Mix in the parmesan, lime juice and zest, garlic and macadamia oil (and optional chill) until combined. Thermomix 10 seconds, reverse speed 4.
- You have control over the texture of this pesto. For a chunky pesto process less, or smoother process more.
- Set aside.
Lastly cook your salmon (start this 5 minutes before your chips will be ready):
- Cut your fish to portion. I try to buy mid-sections of the fish so they are all approx. the same thickness (so they cook in the same amount of time).
- Pat the flesh dry with a paper towel and then rub with a little olive oil and season well on both sides with sea salt and pepper.
- Heat a non-stick or well seasoned cast iron pan so that it is moderately hot and cook the salmon skin side down for 4-5 minutes until the skin crisps. Don't try to turn or flip it to early or the skin will stick.
- Using a thin spatula careful turn the fish and cook for 2 - 3 minutes or until just cooked through (remember it will continue to cook after you take it from the heat).
- Serve the salmon on a warm plate with a dollop of pesto and the sweet potato chips.
- I also serve with steamed greens or a simple green salad.