Flash Roasted Regal Salmon with Asian Pesto
Ingerdients (serves 4)
4 x 150 -160g boneless skinless fillets Regal Salmon
4 tbsp Essential Cuisine Asian pesto
1 red capsicum, thinly sliced
8 cherry tomatoes, halved
2 tsp sesame oil
salt and ground black pepper
2 tbsp sesame seeds
juice of 1 lemon
Cooked Japanese rice, and lightly cooked green beans.
Preheat oven to 220˚C fan bake (240˚C regular bake). Line a large shallow baking tray with baking parchment. Arrange salmon on paper allowing a little space between each piece. Spread peppers and tomatoes around the Salmon. Spread each piece of salmon with 1 tablespoon Asian pesto. Drizzle over sesame oil, season with salt and pepper, and sprinkle with sesame seeds.
Place in the preheated oven and cook for 8-10 minutes or until salmon is just cooked through. Remove from oven, drizzle with lemon juice. Serve salmon with vegetables and their juices. Accompany with rice or noodles and green beans.
Green Beans
300g green beans or runner beans trimmed
½ cup of water
½ tsp salt
zest of half a lemon
1 tbsp of extra virgin olive oil
Method
Place ingredients into a saucepan, cover and bring to a boil for 4 minutes, uncover and continue to cook until all the water has evaporated, another 1-2 minutes.
Asian Style Rice
Per cup of short grain rice, allow 1¼ cups water and ½ tsp salt. Mix to combine, bring to a boil, stir well, then cover tightly and cook over lowest heat for 12 minutes. Remove from heat without uncovering and stand for 5-15 minutes. Fluff up with a fork and serve.
Prep time: 15 minutes
Cook time: 8-10 minutes