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Ingredients
Method
- 100g each chopped coriander and parsley
- 3 limes, juice and zest
- 100g toasted pistachio kernels
- 3 tbsp olive oil
- 1 garlic clove
- 150g natural yoghurt
- 6 salmon fillets, skin on
- Olive oil for drizzling
- Salad, to serve
- Chuck half the coriander and parsley, the zest and juice of 2 limes, half the pistachios, the olive oil and the garlic in a food processor and blitz to a chunky paste. Mix the other half of the herbs and nuts with the yoghurt in a bowl and set aside.
- Heat the grill to a high setting. Place the salmon, skin-side up, on a lined tray and pour over the remaining lime juice and zest. Drizzle with olive oil and seasoning, then grill for 5-7 mins or until the skin is golden. Flip over and grill for 3 mins more, or until just cooked. Toss the herb salsa with the salad leaves and serve with the salmon, with a dollop of the herb and nuts yoghurt on the side.
50 mins
6 serving
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