Sesame salmon with pea pesto

Posted in All Recipes, Spring, Easter, Summer, on

Here is a brilliantly easy, almost instant dish our daughter Molly had in a restaurant while on holiday in France and came back asking me to make. It is crucial to get really good salmon. Most farmed salmon has a dubious reputation right now so needs a to be FSC certified or organic.

Serves 4

  • 80g sesame seeds
  • 4 salmon fillets (about 180g each)
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil

For the glaze:

  • 300g peas, thawed if frozen or blanched for 1 minute if fresh
  • 5 tablespoons extra virgin olive oil
  • Large handful of fresh basil leaves, plus extra to serve
  • Juice and grated zest of 1 lemon
  • 1 tablespoon peeled and freshly grated ginger
  • 2 roughly chopped garlic cloves
  • Salt and black pepper

Method

Spread the sesame seeds over a plate, then cake each salmon fillet in them.

Heat the olive oil and sesame oil, and cook the fish for 2-3 minutes on each side (depending on whether you like the fish rare in the middle, as I do, or cooked right through).

You can also bake them in the oven for 15 minutes at 180°C.

In a food processor, briefly whizz the peas with the olive oil, basil, lemon juice and zest, ginger and garlic. Season generously with salt and pepper.

Transfer to a saucepan and warm through.

Scatter each salmon fillet with a few torn up basil leaves. Serve with a dollop of pea pesto at the side, some new potatoes and crunchy salad leaves.