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.) portions
1 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.

<< Back to articles page