Grilled Fillet of Salmon with Sun-dried Tomato Pesto
A great dish for the summer barbecue. Goes great with a lovely vibrant salad.
4 people
10 minutes
6 minutes
Ingredients
Grilled Fillet of Salmon with Sun-dried Tomato Pesto
-
4
fillets
SuperValu Fresh Salmon Fillets
(approx. 110g each)
-
1
tbsp
SuperValu Olive Oil
-
0
-
SuperValu Salt
Sun-dried Tomato Pesto
-
110
ml
SuperValu Extra Virgin Olive Oil
-
2
tbsp
SuperValu Fresh Basil
(optional)
-
2
cloves
SuperValu Garlic
(crushed)
-
0
-
SuperValu Lemon
(Juice of 1/2 a lemon)
-
25
g
SuperValu Parmesan Cheese Shavings
(grated)
-
0
-
SuperValu Salt
-
200
g
SuperValu Semi Sundried Tomatoes
Method
- Place the sun-dried tomatoes into a liquidiser with all of the other ingredients and blend until you get a silky smooth puree.
- Season the salmon with a little salt and cracked black pepper and then drizzle the salmon with the olive oil.
- Place the salmon on a hot griddle pan, skin side up, and cook on both sides for just a few minutes
- If using a barbecue, oil the ridge and place on the barbecue.
- Serve the salmon with a drizzle of the sun dried tomato pesto.
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