Lime and pistachio salmon with salsa greens
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 100g coriander
- 100g flat-leaf parsley
- 3 limes, zested and juiced
- 100g pistachio kernels, toasted
- 3 tbsp olive oil
- 1 clove garlic
- 150g greek yogurt
- 6 salmon fillets
- olive oil
GREENS
- 500g frozen edamame beans
- 200g long-stemmed broccoli
- 1, finely sliced Sweetheart cabbage
Method
- STEP 1
To make the salsa, put 50g coriander, 50g parsley, the zest and juice of 2 limes, 50g pistachios, the olive oil and garlic in a food processor or blender and blitz to a rough paste. Put 1/2 aside and mix the other 1/2 with the yogurt in a bowl.
- STEP 2
Heat the grill to high. Put the salmon skin-side up on a foil-lined baking tray and scatter and pour over the remaining lime zest and juice. Drizzle with oil. Season then grill for 5-8 minutes or until the skin is golden. Turn over and grill for 2-3 minutes or until just cooked and starting to flake.
- STEP 3
To make the greens, bring a pan of water to the boil and add the beans first and cook for 1 minute, then blanch the broccoli and cabbage for 2 minutes. Drain. Mix together the vegetables in a large bowl and toss with the salsa. Chop the remaining herbs and mix through.
- STEP 4
Serve the greens with the salmon and yogurt, and scatter over the remaining pistachios.
