Crispy Skin Huon Salmon with Chargrilled Brussel Sprout and Broccolini Salad with Pesto

Enjoy this recipe from our friends at Angelakis Brothers, delivering only the finest seafood in South Australia
www.angelakis.com.au

Crispy Skin Huon Salmon with Chargrilled Brussel Sprout and Broccolini Salad with Pesto
Preparation:
30 Minutes
Cooking:
10 Minutes
Serves:
4

Ingredients

  • 4 Huon Salmon Fresh Portions, skin on
  • Olive oil
  • Sea salt
  • 2 bunches broccolini
  • 500g baby brussel sprouts
  • 2 tbsp pine nuts, toasted
  • 200g rocket leaves
  • Pesto Ingredients:
  • 1 1/2 cup italian parsley leaves
  • 1/4 cup toasted pinenuts
  • 1 clove of garlic, chopped
  • 1/3 cup parmesan cheese, grated
  • 1/2 cup olive oil

Method

  1. 1

    To make the pesto, in a small food processor, process the parsley, pine nuts, garlic & parmesan cheese to a fine texture, with the motor running slowly add the olive oil until combined.

  2. 2

    For the salad, slice the baby Brussel sprouts and wash the broccolini. Drizzle with olive oil & season with sea salt. Heat a grill pan over high heat or a barbecue plate and grill the Brussel sprouts & broccolini until just cooked, cool. Once cooled toss with the rocket leaves, sprinkle with the pine nuts, a little sea salt, black pepper and a drizzle of olive oil.

  3. 3

    Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes.

  4. 4

    Serve with the salad & pesto

  5. 5

    COOKS TIP
    The parsley pesto will keep in the fridge for up to 5 days and is also delicious served with chicken.

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