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Salmon with Spicy Pesto

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Salmon with Spicy Pesto, 1000 Classic Recipes


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This recipe offered by Art Guyer in a FareShare Chat in June 2000.

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                       * Exported from MasterCook *
                         Salmon with Spicy Pesto
Recipe By     : 1000 Classic Recipes
Serving Size  : 4     Preparation Time :0:00
Categories    : Fish                            Seafood
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     salmon steaks (8 ounces each)
     1/2          tbsp  sunflower oil
                        finely grated rind and
                        juice of 1 lime
  1              pinch  salt
                        For the pesto:
  6                     mild fresh red chilies
  2                     garlic cloves
     1/2          tbsp  pumpkin or sunflower seeds
                        freshly grated rind and
                        juice of 1 lime
     1/4          tbsp  olive oil
                        salt and ground black pepper
1.  Insert a very sharp knife close to the top of the salmon’s backbone. Working 
closely to the bone, cut your way to the end of the steak so one side of the steak 
has been released and one side is still attached. Repeat with the other side. Pull 
out any extra visible bones with a pair of tweezers.
2.  Sprinkle a little salt on the surface and take hold of the end of the salmon, 
skin-side down. Insert a small sharp knife under the skin and, working away from 
you, cut off the skin keeping as close to the skin as possible. Repeat with the 
three remaining pieces of fish.
3.  Rub the sunflower oil into the boneless fish rounds. Add the lime juice and 
rind and marinate in the fridge for 2 hours.
4.  To make the pesto, seed the chillies and place them together with the garlic 
cloves, pumpkin or sunflower seeds, lime juice, rind and seasoning in a food 
processor or blender.  Process until well mixed. Pour the olive oil gradually over 
the moving blades until the sauce has thickened and emulsified. Drain the salmon 
from its marinade. Grill the fish steaks for about 5 minutes on either side and 
serve with the spicy pesto.
  "This pesto uses sunflower seeds and chile as its flavoring rather
  than the classic basil and pine nuts."
                                    - - - - - - - - - - - - - - - - - - -
Per serving: 23 Calories (kcal); 2g Total Fat; (90% calories from fat); 
trace Protein; trace Carbohydrate; 0mg Cholesterol; 34mg Sodium
NOTES : MasterCook formatted by Art Guyer

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