Asian coriander pesto with salmon kebabs

Prep 30 mins | Cook 5 mins | Serves 4

You’ll need 12 small bamboo skewers for this recipe.

750g thick Atlantic salmon fillets
1 tbs olive oil
2 tbs lime or lemon juice
Baby Asian green salad, steamed jasmine rice and lime wedges, to serve

Asian Coriander Pesto
2 cups firmly-packed coriander leaves (about 1 large bunch)
1-2 (to taste) small red bird’s eye chilli, deseeded and chopped
13 cup roasted cashews
1 garlic clove
1 tsp fish sauce
1 tbs liquid or grated palm sugar
112 tbs lime juice
12 cup olive oil

Step 1 Soak bamboo skewers in cold water for 10 minutes. Remove skin and trim salmon, cut into 2-3 cm cubes. Place in a shallow dish, sprinkle with olive oil and lime or lemon juice and season with salt and pepper. Toss to combine and set aside for 10 minutes.

Step 2 Meanwhile, to make Asian coriander pesto, place coriander, chilli, cashews, garlic, fish sauce, palm sugar and lime juice in a food processor. Process until finely chopped. With the motor running, gradually add oil and process until well combined. Season with salt and pepper to taste. Adjust seasonings to suit your taste.

Step 3 Thread salmon onto skewers. Heat a greased barbecue plate or non-stick frying pan over medium heat. Cook salmon kebabs, turning occasionally, for 4–5 minutes until salmon is almost cooked through. Serve salmon with Asian coriander pesto and an Asian green salad, jasmine rice and lime wedges.

Good for you ... Coriander

Contains dietary fibre, vitamin C and iron. The quantities are likely to be significant if you consume a lot of coriander, as may occur with something like coriander pesto.