- 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
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.
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.
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.
Serve with the salad & pesto
The parsley pesto will keep in the fridge for up to 5 days and is also delicious served with chicken.