This recipe offered by Art Guyer in a FareShare Chat in June 2000. Want to join our chats? Visit our Chat Site!

 

* 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. Description: "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