Healthy Recipe - Herb Pesto Salmon and Coconut Mackerel Curry
21 November 2007
1 kg (2 lbs) salmon fillet or 4 170 – 225 gm (6-8 oz.) portions1 garlic clove
1 cup cilantro leaves, loosely packed
2 tbsp. olive oil
2 tbsp. lime juice
Salt and freshly ground pepper
2-3 ripe tomatoes, seeded and chopped
METHOD
Preheat the oven to 200° C (400°F). Make the pesto in a food processor or blender; process the garlic, cilantro, oil, and lime juice until creamy. Season to taste. Spray baking pan with oil and place the salmon skin-side down. Spread the pesto on the salmon, cover with the chopped tomatoes and season with salt and pepper. Bake uncovered for 15 to 18 minutes.
Manuka Honey With Extra Bee Venom (1 Jar)
NZD $22.00
Skin Cream - Active Manuka (1 tube)
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Honeybalm Capsules (3 bottles)
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