Crispy skin salmon with an asian basil and miso “pesto” and steamed greens

This is a dairy free style pesto dressing without the parmesan cheese.

Serves 4

4 x 120g salmon fillets, skin-on

Olive oil

Salt / pepper

1 fresh red chili (optional)

Thumb sized piece of ginger, peeled

1 tbsp miso paste

Large handful of basil

¼ cup of cashew nuts

Juice from ½ lemon

2 tbsp light soy sauce/tamari

1 heaped tsp honey

300g snow peas or sugar snap peas

300g broccolini

300g chinese greens, bok choy, chinese broccolli etc

Lemon wedges to garnish

Method

Fill and boil the kettle

Place the salmon onto a plate, season with salt and pepper and a little oil and make sure the salmon is evenly coated on all sides.

Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least 3 minutes then periodically turn the salmon until it is golden brown on the other side. Should be a little pink in the middle to remain soft and silky. Do not overcook!

Slice half a red chili( if using) to use as a garnish then place the remaining half into a blender along with the ginger, miso paste, cashew nuts, honey, soy sauce, the juice from half a lemon, most of the basil and a small splash of water. Blend until all the ingredients have combined into a smooth liquid.

Fill a saucepan with the boiled water and add the vegetables. Cook for around 3 minutes until vegetables are slightly tender. You can also stir-fry or use a steamer.

Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.

Pour the miso dressing into a bowl or serving platter then place the vegetables and salmon on top. Garnish with lemon, basil and chili.