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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.