This light and zesty summer dish (from Women’s Weekly Food Australia) has become an overnight favourite in our households! It is so vibrant and fresh and packed full of healthy ingredients for your body, and very importantly, for your skin!! Fresh herbs aren’t the easiest to find at the moment given lockdown, but fortunately, we grow our own so didn’t struggle with the ingredients for this dish, although our cucumbers are distinctly English, rather than Lebanese!
Salmon is a fantastic source of protein which every cell in our body needs to build and replenish. Lack of protein will quickly take its toll on your skin…it is also a strong source of Omega 3, Vitamin B and Potassium which will all benefit your skin. Did you know Potassium can help with reducing fluid retention?
4 salmon fillets (640g)
90 gram (3 ounces) baby spinach leaves
1 lebanese cucumber (130g), cut into thin ribbons
3 red radishes (110g), sliced thinly
Lime and coriander pesto
1/3 cup (50g) unsalted roasted cashews
1 fresh small red thai (serrano) chilli, chopped coarsely
1 cup firmly packed fresh coriander (cilantro) leaves
2/3 cup firmly packed fresh mint leaves
1 clove garlic, quartered
2 teaspoon finely grated lime rind
2 tablespoon olive oil
2 tablespoon lime juice
2 tablespoon water
For the lime and coriander pesto, blend or process nuts, chilli, herbs, garlic and rind until finely chopped. With motor operating, add oil in a thin, steady stream; blend mixture until combined. Stir in juice and the water; season to taste.
Cook fish on a heated oiled barbecue (or grill pan or grill/broiler) for 3 minutes each side or until almost cooked through.
Meanwhile, combine spinach, cucumber and radish in a medium bowl.
Serve fish with spinach salad and pesto.