Pistachio and Lime Salmon Fillet

Charmaine Lu -

  • 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