Pesto crusted salmon with sweet & sour peppers
Pesto crusted salmon with sweet & sour peppers

Dinner

Pesto crusted salmon with sweet & sour peppers

20 MINS

Cooking

2

Portions

Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi salmon fillets – 1 pack
  • Roasted peppers – sliced into strips – ½ jar
  • Pesto – 1 heap tbsp (see recipe below)
  • Sundried tomato paste – 2 tbsp + 1 tbsp
  • Panko or breadcrumbs – 2 tbsp
  • Olive oil – 2 tbsp + 2 tbsp
  • Black olives – chopped – 30g
  • White wine vinegar – 3 tbsp
  • Honey – 1 tbsp
  • Red onions – sliced – ½ onion
  • Rocket (optional)

Pesto ingredients

  • Fresh Basil – roughly chopped (use the stems of the basil but chop them a little finer)       30g
  • Olive oil – 4 tbsp (50g)
  • Pine nuts – toasted – 25g
  • Garlic – 1 clove
  • Salt & pepper to taste
  • Lemon juice – ½ lemon
  • Parmesan cheese – finely grated – 25g

Method

  1. Place the garlic with a pinch of salt into a pestle and mortar and crush the garlic.
  2. Add the basil and grind to bruise the basil.
  3. Add the pine nuts & olive oil then crush the pine nuts
  4. Stir in the lemon juice and parmesan cheese.
  5. If the pesto is too thick for what you need, loosen with a little more olive oil.

To make the pesto in a blender: Place all the ingredients except for the parmesan cheese and lemon juice (crush the garlic first) into the blender. Pulse the blender several times, scraping the basil back down into the blender (be careful not to over chop the basil). Place the pesto into a bowl and stir through the parmesan cheese and lemon juice.

Pesto crusted salmon with sweet & sour peppers

Method

  1. In a bowl mix the pesto, breadcrumb and 2 tbsp of olive oil together.
  2. Place the salmon on a baking tray and spread 1 tbsp of sundried tomato paste over each salmon portion. Top with the pesto crumb.
  3. Place the salmon in the middle of the oven (180°c fan) and cook for 20 minutes or until the salmon is cooked.
  4. While the salmon is cooking heat a pan and add 2 tbsp of olive oil. Add the onions & peppers and season. Cook on a medium heat for 5 – 6 minutes until the onions and pepper start to soften.
  5. Add the olives and sundried tomato paste and cook for a further 2 minutes.
  6. Add the vinegar and honey. Cook for a further minute.
  7. Remove from heat taste and correct the seasoning if required.
  8. Divide the peppers between the plates and serve with the salmon.
  9. Scatter over the rocket leaves if using and drizzle with a little extra olive oil.
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi salmon fillets – 1 pack
  • Roasted peppers – sliced into strips – ½ jar
  • Pesto – 1 heap tbsp (see recipe below)
  • Sundried tomato paste – 2 tbsp + 1 tbsp
  • Panko or breadcrumbs – 2 tbsp
  • Olive oil – 2 tbsp + 2 tbsp
  • Black olives – chopped – 30g
  • White wine vinegar – 3 tbsp
  • Honey – 1 tbsp
  • Red onions – sliced – ½ onion
  • Rocket (optional)

Pesto ingredients

  • Fresh Basil – roughly chopped (use the stems of the basil but chop them a little finer)       30g
  • Olive oil – 4 tbsp (50g)
  • Pine nuts – toasted – 25g
  • Garlic – 1 clove
  • Salt & pepper to taste
  • Lemon juice – ½ lemon
  • Parmesan cheese – finely grated – 25g

Method

  1. Place the garlic with a pinch of salt into a pestle and mortar and crush the garlic.
  2. Add the basil and grind to bruise the basil.
  3. Add the pine nuts & olive oil then crush the pine nuts
  4. Stir in the lemon juice and parmesan cheese.
  5. If the pesto is too thick for what you need, loosen with a little more olive oil.

To make the pesto in a blender: Place all the ingredients except for the parmesan cheese and lemon juice (crush the garlic first) into the blender. Pulse the blender several times, scraping the basil back down into the blender (be careful not to over chop the basil). Place the pesto into a bowl and stir through the parmesan cheese and lemon juice.

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