Crisp-skin salmon with herb and cashew “but­ter”

Australian Women’s Weekly NZ - - HEALTH -


olive oil spray, for cook­ing 4 x 150g salmon fil­lets, skin on and pin-boned 2 bunches as­para­gus, trimmed 2 bunches broc­col­ini, trimmed


80g raw un­salted cashew but­ter 1 small clove gar­lic, finely chopped juice of ½ lemon ¼ cup basil leaves, roughly chopped ¼ cup flat-leaf pars­ley leaves, roughly chopped ¼ cup co­rian­der leaves, roughly chopped 2 ta­ble­spoons boil­ing wa­ter


4 toma­toes, cut into thin wedges 2 Le­banese cu­cum­bers, halved length­ways and thinly sliced on the di­ag­o­nal 2 cups baby rocket leaves 2 tea­spoons ex­tra vir­gin olive oil 2 tea­spoons lemon juice pinch of sumac

1 HERB AND CASHEW “BUT­TER” Place the cashew but­ter, gar­lic, lemon juice, basil, pars­ley and co­rian­der in a small food pro­ces­sor and process un­til a paste forms. Add the boil­ing wa­ter and pulse un­til well com­bined and emul­si­fied. Trans­fer to a bowl, sea­son to taste with freshly ground black pep­per and cover with plas­tic film. Set aside un­til re­quired. 2 TOMATO, CU­CUM­BER AND SUMAC SALAD Place the tomato, cu­cum­ber and rocket in a bowl and gen­tly mix to com­bine. Just be­fore serv­ing, driz­zle over the olive oil and lemon juice, and sprin­kle with sumac. 3 Heat a heavy-based non-stick fry­ing pan over medium heat and spray with olive oil. Sea­son the salmon with pep­per, then cook, skin-side down, for 3-4 min­utes or un­til golden. Turn and cook for an­other 2 min­utes for medium or con­tinue un­til cooked to your lik­ing. 4 Mean­while, work­ing in batches, steam the as­para­gus and broc­col­ini in a steamer bas­ket over a saucepan of sim­mer­ing wa­ter for 3 min­utes or un­til ten­der but still crisp. 5 Place one salmon fil­let and one-quar­ter of the steamed greens and salad on each of four plates. Serve the herb and cashew “but­ter” in a small dish on the side for spoon­ing over.

Crisp-skin salmon with herb and cashew “but­ter”

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