4 Step Baked Pesto Crusted Salmon
Ingredients
- 180 Grams JC's Premium New Zealand Pine Nuts, lightly toasted Reserve 3 tbsp. for garnish
- 2 Cups Basil Leaves
- 1/2 Cup Shredded Parmesan
- 2 Cloves Garlic
- 80 Grams Butter, melted
- 4 Salmons, 250g each
- Olive Oil Spray
- Salt and Pepper, to taste
Salad
- 1/4 Green cabbage finely shredded
- 4 Spring onions Cut into 5cm pieces, then into fine strips
- 1 Green Apple Cored and cut into julienne strips
- 80 Grams Snow Peas Blanched then cut into fine strips
Dressing
- 1/2 Cup Egg mayonnaise
- 1 Tbsp. Apple Cider Vinegar
- 2 Tsp. Dijon Mustard
- 2 Tsp. Sugar
Instructions
- Combine in a food processor the pine nuts, basil, Parmesan and garlic, process until finely chopped then add the melted butter and pulse until combined.
- Place the salmon onto a lined tray and spray each with oil then season with salt and pepper. Bake in a hot oven 190°C FF for 10 minutes. Spread the pesto nut mix roughly over the salmon pieces then bake a further 7-10 minutes or until golden and the salmon is cooked through.
- Meanwhile combine in a bowl the cabbage, spring onions, apple, snow peas and cranberries. Whisk together in a jug the mayo, vinegar, mustard and sugar until combined then toss evenly through the salad.
- Place the salmon onto the serving plates with the salad then scatter the reserved pine nuts over the salmon . Serve immediately.