Grilled salmon with roasted red capsicum pesto

Grilled salmon with roasted red capsicum pesto

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

The sweetness of the roasted capsicum works really well with the rich flavour of the salmon. This dish also looks beautiful with bursts of red and pink. Serve with steamed or chargrilled asparagus or roasted pumpkin and hazelnut salad.

Pesto

Ingredients

Quantity Ingredient
2 red capsicums
1/4 cup macadamias
1 1/2 tablespoons pine nuts
25g parmesan, grated
4 120 g salmon fillets, skin on

Method

  1. Preheat a barbecue grill to high. Roast the capsicums on the grill until blackened all over (about 20–30 minutes). Place in a deep bowl, cover with plastic wrap and leave to steam and cool for 15 minutes, then peel and seed the capsicums.
  2. Put the capsicum flesh, macadamias, pine nuts and parmesan in a food processor and blend until smooth.
  3. Preheat the barbecue grill once more, and preheat your oven grill. Grill the salmon on the barbecue skin-side down for 2–3 minutes until just golden. Transfer the fillets, skin-side down, to an oven tray, spoon over the capsicum pesto and cook under the oven grill for 2–3 minutes, or until cooked to your liking.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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