Fresh and zingy salmon salad with a rosted macadamia nut pesto, Perfect for sunday lunch or a light dinner. Delicious!
You Will Need
2 x 250g Salmon steaks
extra virgin olive oil (evoo)
Sea salt and freshly ground black pepper
For the pesto
100g macadamia nuts, roasted
½ cup tightly packed basil leaves, washed and picked
½ cup tightly packed flat leaf parsley leaves, washed and picked
1 clove garlic, chopped
1/3 cup macadamia oil
1 teaspoon lemon zest
Couple of good squeezes lemon, to taste
Sea salt and freshly ground black pepper
Salad
1 Lebanese cucumber, chopped
1 stick celery, chopped into small pieces, reserve the inner leaves
1 bunch parsley
Squeeze of lemon
Vinaigrette
3 tablespoons Macadamia oil
2 tablespoons lemon juice
Sea salt and freshly ground black pepper
Method
To make the pesto, roast the macadamia’s in an oven pre-heated to 200C until golden, remove and allow to cool. Combine all of the ingredients in a food processor and combine to a paste. Check for seasoning, adjusting if necessary.
Season the salmon steaks with sea salt and fresh ground pepper, drizzle with a little evoo and sear on a griddle plate for a couple of minutes each side depending on the thickness of the steaks. The centre should still be rare.
Allow to rest for a few minutes then cut into large chunks.
Mix three tablespoons macadamia oil to two tablespoons lemon juice to make a vinaigrette, and season. Toss six tablespoons pesto with the chopped salmon steaks and add celery, cucumber, some inner celery leaves and parsley. Check for seasoning and adjust if necessary.
Serve, spooning the vinaigrette over the top.
