Crispy skinned salmon with watercress pesto

Michael Craig

Inspired by Yotam Ottolenghi, this recipe is a Kiwi twist to a Middle Eastern specialty. Serves 3 as a main. Use this recipe for labneh.

Watercress pesto

1 ½ cups	Watercress (Main)
1 bunch	Fresh parsley
1 bunch	Fresh mint
1 Tbsp	Almonds
1 Tbsp	Walnuts
1 clove	Garlic
¼ cup	Grated parmesan cheese
4 Tbsp	Olive oil

For the salmon

3 pieces	Salmon, 150g per piece, NZ King salmon (Main)
1 Tbsp	Oil, for cooking
3	Radishes, thinly sliced
1	Lemon, cut into wedges, to serve
1 handful	Watercress, to serve
3 Tbsp	Labneh, can substitute with buffalo yoghurt or thick Greek yoghurt

Directions

For the pesto

1. Blend all ingredients except the olive oil in a small food processor.
2. Slowly add the oil until pesto is slightly runny.

For the salmon

1. Heat a frying pan to medium-high. Add the oil. Cook the salmon, skin side down, until skin is crispy.
2. Carefully flip over, and continue to cook. This should take about five minutes, keeping the centre slightly pink.
3. Smear the labneh or yoghurt on a plate. Add the salmon and garnish with pesto, radish slices, lemon and additional watercress.

For more Middle Eastern recipes inspired by Yotam Ottolenghi

• Spiced cauliflower with pomegranate and tahini
• Tri-colour tomato salad with wasabi yoghurt