|Photo: Salmon with herb, walnut & chilli salsa recipe|
The home of Tasty Food Recipes invites you to try Salmon with herb, walnut & chilli salsa Recipe. Enjoy my collection of delicious food recipes and learn how to make Salmon with herb, walnut & chilli salsa.
For the main event, serve up this juicy super-healthy fish dish that's spiced up with a salsa of chilli, red onion, walnuts and fresh herbs.
Preparation Time 10 - 30 minutes
Cooking Time 20 minutes
Ingredients (serves 10)
80g pitted green olives
3/4 cup chopped fresh coriander
1/3 cup chopped fresh basil
60g dry-roasted walnuts, coarsely chopped
1/2 red onion, finely chopped
1 long fresh green chilli, thinly sliced
1 1/2 tbs red wine vinegar
3 tsp extra virgin olive oil
1/2 tsp caster sugar
1 (about 1.3kg) skin-on salmon fillet, pin boned
60ml (1/4 cup) fresh lemon juice
Lemon wedges, to serve
Place the olives in a bowl and cover with cold water. Set aside for 20 minutes to soak. Drain. Halve. Return to the bowl. Add the coriander, basil, walnuts, onion and chilli, and stir to combine. Use a fork to whisk together the vinegar, oil and sugar in a small jug. Add to the olive mixture and toss until well combined. Season with pepper.
Preheat oven to 200°C. Line a roasting pan or ovenproof dish with non-stick baking paper. Place the salmon in the prepared pan. Drizzle over the lemon juice and season with pepper. Cover with another piece of non-stick baking paper. Bake in oven for 20 minutes or until the salmon flakes when tested with a fork in the thickest part.
Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.
Time plan tip: Prepare this recipe to the end of step 1 up to 4 hours ahead. Cover with plastic wrap and place in fridge. Continue from step 2 up to 30 minutes before serving. How to pin bone: To pin bone the salmon, place on a clean chopping board. With tweezers in one hand, run the tips of your fingers of your other hand gently over the salmon to locate the bones. Use the tweezers to pull out the bones and discard.
Good Taste - December 2007, Page 61
Recipe by Anneka Manning
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