Crispy Salmon with Coriander Lime Pesto (and sweet potato chips)
A delicious, healthy meal, my Crispy Salmon with Coriander Lime Pesto (and sweet potato chips) is really quite simple to make and is sure to become a family favourite.
- 3 sweet potato/s (large)
- 4 salmon filllet -skin on (or Trout if you prefer)
For the Coriander Lime Pesto
- 1 bunch/s 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.
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).
Sub the parmesan for nutritional yeast and a pinch of sea salt. Cook the sweet potato in lard or coconut oil.
Replace the cashews with toasted sunflower seeds and the macadamia nut oil with olive oil.
Omit the garlic.
I'd love to hear how you like this recipe. Post a comment below and let me know.