Crispy Huon Salmon with Zucchini Ribbons and Pesto

Ingredients

• 2 140g Fresh Huon Salmon portions (skin on)
• 1 tsp Olive Oil
• Sea salt
• Black pepper
• 3-4 Zucchini - cut into noodles or ribbons
• 1/2 Lemon - Juiced
• 1 Bunch basil - leaves removed
• 1/2 Garlic clove
• 1/2 Cup Macadamias
• 1/4 bunch Mint - leaves removed
• 1/4 cup Olive oil (add more if needs be)

Method

1. 1

   Heat the oil in a fry pan on a high heat.
   Pat the skin of the salmon dry, season.
   Add the fish to the pan – skin side down.
   Cook for 4-5 minutes on the skin side.
   Flip over and cook 3-4 minutes on the flesh side.
   Remove from the heat.
   

2. 2

   Add the ribbons or noodles to some salted boiled water.
   Remove zucchini after 20 seconds.
   Drain thoroughly.
   For the pesto throw all of the ingredients into a blender or food processor.
   Blitz for 20-30 seconds or until fully combined.
   Remove from the blender.
   

3. 3

   Add 1-2 tbs of pesto to the zucchini and mix thoroughly.
   Add a squeeze of lemon and season.
   Serve with Huon Salmon.