4 - 6 oz pieces of fresh salmon fillet, with skin,
3 TBL vegetable oil
1 lemon
2 tsp coarse sea salt
Coriander leaves
For the fresh coriander pesto:
1 large bunch of fresh coriander
2-3 garlic cloves, peeled
2 TBL pine nuts
2 ½ fl oz. Olive oil
1 oz. Grated Parmesan cheese
Salt and pepper
1. Put the coriander leaves in a food processor fitted with a steel
blade with the garlic, pine nuts, and 2 tablespoons olive oil. Add
the grated cheese. With the blade of the food processor turning,
slowly pour in the remaining olive oil in a thin, steady stream.
Continue working the ingredients in the machine until the pesto
thickens and emulsifies. Season to taste with salt and pepper.
2. If necessary, pull out any pin bones from the pieces of salmon
fillet with tweezers. Cut off any fatty or bony edges from the
pieces of salmon and trim the pieces neatly. Rinse the pieces under
cold running water and then transfer them to paper towels and pat
dry. Transfer to a plate and brush the skin of each piece of salmon
fillet with some vegetable oil.
3. Heat the remaining oil in the frying pan until it is hot. Add the
salmon fillets to the pan, placing them skin-side down. Cook over
medium heat until the skin is quite crispy and the sides are opaque,
10-15 minutes, depending on the thickness of the fillets. The top
should be still slightly soft, showing that it is rare. Meanwhile,
slice the lemon for decoration.
4. Transfer the salmon fillets to warmed individual plates, sprinkle
them with sea salt, and spoon some coriander pesto beside each
fillet. Decorate with twisted lemon slices and fresh coriander
leaves. (Serves 4)
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