Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient – then add a liberal drizzle to finish.
Ingredients
- 12 pink fir apple or kipfler potatoes, halved
- 2 tablespoons olive oil
- 4 (about 600g) salmon fillets
- 2 bunches asparagus, trimmed
Mint and pistachio pesto
- 1 cup mint leaves
- 1/3 cup (55g) pistachios
- 1 garlic clove, crushed
- 1/4 cup (20g) finely grated parmesan
- 1/2 cup (125ml) extra virgin olive oil
Method
- Step 1To make the mint and pistachio pesto, place the mint, pistachios, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. With the motor running, add the oil in a thin stream. Process until well combined. Taste and season with salt and pepper.
- Step 2Place the potato in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 5 minutes or until almost tender. Drain well.
- Step 3Heat a char-grill pan on high. Drizzle a little of the oil over the salmon and season with salt and pepper. Add the salmon to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Meanwhile, drizzle the remaining oil over the potato and asparagus. Add to the grill and cook, turning occasionally, for 2 minutes or until lightly charred.
- Step 5Arrange the potato, asparagus and salmon on serving plates. Top with pesto and serve immediately.
- High fibre
- Low carb
- Low sodium
- Low sugar
Nutrition
4166 kj
Energy
62g
Fat Total
12g
Saturated Fat
11g
Fibre
53g
Protein
102mg
Cholesterol
163.85mg
Sodium
9g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: Ian Wallace
- Publication: Notebook:
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