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Name: Neilson pesto salmon Italy
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 x 150-180g salmon filet; 4 table spoon of pesto; 350 g rocket; 120 g cooked beans (cannellini or similar); 1/6 of a cucumber finely diced; 1 red pepper; 50 g parmasan - shaved with a potato peeler; 30 g flaked almonds; balsamic glaze (bought in)

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INGREDIENTS

4 x 150-180g salmon filet
4 table spoon of pesto
350 g rocket
120 g cooked beans (cannellini or similar)
1/6 of a cucumber finely diced
1 red pepper
50 g parmasan - shaved with a potato peeler
30 g flaked almonds
balsamic glaze (bought in)

INSTRUCTIONS

blacken all sides of the pepper holding over the gas flame, make sure the WHOLE pepper is completely black, then leave to cool

divide the pesto into 2, use half to marinate the salmon, min 1 hour - max 8hr

the other half mix with a little olive oil, this will be garnish later

toast the almonds in a dry pan on low heat until golden brown (this can be done in big batched and stored in airtight containers for 2 months)

once the pepper has cooled, with your hands carefully remove the black, this is removing the thin skin layer. DO NOT RUN UNDER THE WATER TAP, this will remove all flavour.

discard the seeds in the centre and cut into thin strips

roast the salmon fillets in the oven at 190c for around 12 min, until it starts to want to flake on the edges.

mix together the rocket, slices of pepper, beans, cucumber with a little olive oil and seasoning. top the salad with the flaked almonds, shaved Parmesan and balsamic glaze (if doing this salad for vegetarians, use vegi hard cheese for them)

drizzle the remaining pesto round the edge of the plate, place the salad just off centre & the salmon filet rested off the salad.

NOTES

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Neilson pesto salmon Italy

4 x 150-180g salmon filet
4 table spoon of pesto
350 g rocket
120 g cooked beans (cannellini or similar)
1/6 of a cucumber finely diced
1 red pepper
50 g parmasan - shaved with a potato peeler
30 g flaked almonds
 balsamic glaze (bought in)

blacken all sides of the pepper holding over the gas flame, make sure the WHOLE pepper is completely black, then leave to cool

divide the pesto into 2, use half to marinate the salmon, min 1 hour - max 8hr 
the other half mix with a little olive oil, this will be garnish later

toast the almonds in a dry pan on low heat until golden brown (this can be done in big batched and stored in airtight containers for 2 months)

once the pepper has cooled, with your hands carefully remove the black, this is removing the thin skin layer. DO NOT RUN UNDER THE WATER TAP, this will remove all flavour.
discard the seeds in the centre and cut into thin strips

roast the salmon fillets in the oven at 190c for around 12 min, until it starts to want to flake on the edges.

mix together the rocket, slices of pepper, beans,  cucumber with a little olive oil and seasoning. top the salad with the flaked almonds, shaved Parmesan and balsamic glaze (if doing this salad for vegetarians, use vegi hard cheese for them)

drizzle the remaining pesto round the edge of the plate, place the salad just off centre & the salmon filet rested off the salad.

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 4 Servings

Calories: 74
Calories from Fat: 39 (53%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 24.9mg		1 %
Potassium 438.5mg		12 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 3.7g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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