INGREDIENTS
600 grams centre cut, salmon fillet, skinned
sea salt and freshly ground pepper
1⁄2 cup pesto
olive oil
small wooden skewers soaked in water for 20 minutes
METHOD
Remove the pin bones from the salmon using tweezers. (See Cook’s Tip)
Cut into 3 cm cubes and season.
Skewer each piece of salmon and spread with pesto to lightly coat. Cover and refrigerate if not cooking immediately.
Heat a non-stick sauté pan with a little olive oil over a medium-low heat.
Cook the skewers a few at a time, turning them quickly to just sear each side. The salmon will still be rare in the centre. Drain on kitchen towels. Serve warm or cover and refrigerate until ready to serve. Makes about 24 skewers.
Cook's tip: To remove pin bones from salmon: Fillets almost always contain small pin bones. To remove them, first run your finger down the center of the fillet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nose pliers, pull out each bone carefully with the grain, to avoid tearing the flesh.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.