Grilled Salmon fillets on a warmed potato and green bean salad with a macadamia and rocket pesto
A great combination! The richness of the salmon is balanced by the warmed potato and green bean salad then topped off by the rustic and peppery flavour of the rocket and macadamia pesto.
Serves 4
Ingredients
Salmon fillet cuts (enough for 4 portions)
200gr small potatoes
100gr fresh round green beans
Olive oil
Salt and pepper
1 Garlic clove
Handful of rocket leaves – Good handful (bigger hands than smaller)
Macadamia nuts – ½ cup
2 lemons – 1 in juice for the pesto and 1 for garnish
Method
To a suitable sized pot cook the potatoes until just done – a little firm is ideal.
To a food processor add the garlic, macadamia nuts, the rocket and the lemon juice. Add a good dredge of olive oil and blend / process until of a smooth consistency with little flecks of nuts in it. Adjust seasoning with a little salt and pepper. Add more oil as desired for consistency. Allow to rest and readjust seasoning prior to serving.
Pin bone and portion the salmon fillets, season. Splash a little olive oil over and place onto flat grill and sear each side. Colour prior to turning. Cook to medium rare only.
Whilst the salmon is cooking blanch the beans in a little salted water (if you time it right you can add the beans to the same pot as the potatoes – do not overcook - just done is ideal. When the potatoes are cooked remove from the pot, slice or cut into wedges depending on size of the potato and add to a bowl. Add the beans and toss in a little olive oil and season.
Serve the salmon on top of the warmed salad with a good spoonful of the pesto over the fish.
Serve with fresh lemon wedges.
Fresh….Devine and it has got to be good for you!
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