25 Jul 2007


Another recipe from Woman&Home Feel Good Food Magazine, this time from the Summer 2007 issue.
There are sections on food know-how, celebrity chefs' recipes, outdoor eating, summer detox, starters and soups, fish and seafood, salads and vegetables, meat and poultry plus a section on desserts.
The recipe I chose to cook came under the summer detox section and not only tasted good but looked amazing. The rocket and lime pesto was very light and fresh.
I made this last Friday during the torrential downpours. My son was coming home to visit for the weekend and had an horrendous journey, like thousands of other commuters. He didn't arrive here until 10.30 p.m. This dinner cheered him up and he savoured every mouthful!

Serves: 4 people

750g new potatoes, 1 small red onion, finely chopped, 2 ripe tomatoes, deseeded and diced, 1 small yellow pepper, finely chopped, 3tbsp chopped fresh chervil, 2 tbsp olive oil, 4 thick salmon fillets, weighing about 125g each.

FOR THE PESTO: 50g wild rocket, 50g pine nuts, 1 garlic clove, crushed, juice 1 lime, 6tbsp cold pressed olive oil.

1. Make the pesto by placing all the ingredients in a blender and whizzing to a thick puree. Put in the fridge to chill.
2. Place the potatoes in a large pan of cold water, bring to the boil and simmer for 15 minutes until tender. Drain and crush gently with the back of a fork. Combine the onion, tomatoes, pepper, chervil and olive oil and divide among four plates.
3. Preheat a large, non-stick frying pan and add the salmon, skin side down. Season and cook over a medium heat for 2 to 3 minutes on each side. Place a salmon fillet on top of the potatoes, drizzle with the pesto and serve.