Recipe Review: Sarah Wilson's flavour bomb pestos, especially the coriander one, are fabulously tasty, easy and quick! Some days I'm content just eating a bowl of pasta with pesto, other days I'm just not. I've used her coriander pesto in pasta with chicken, left-over pasta come pasta salad and now, today, in this combination. It was delish!
Cooking time: 30 – 40 minutes Serves: 2
Preheat oven: Stove top only
- Enough pasta for two people, as per packet instructions on your favourite pasta (we prefer spelt)
- 2 small to medium salmon fillets cut in half
- 1 heaped tablespoon of coconut oil plus additional
- 1/2 serve of Sarah Wilson's Coriander Pesto
- Olive oil
1. In a large pot, boil water for pasta and cook according to packet instructions
2. Whilst the pasta is cooking, in a small-medium skillet or frying pan (enough to shallow fry both pieces of fish), melt the coconut oil on medium to low heat. We want enough that the salmon is going to shallow fry so you may need to add a little more. (Not drowning in it but at least ¼ of the fillet sitting in the oil)
3. Cook all four (4) sides of the salmon fillet for 1 – 2 minutes, as we want it to get some colour and a little bit crispy. Once done, put on a plate with some paper towel to drain some of the excess oil.
4. Drain pasta, drizzle with a little oil and toss through the Coriander Pesto until well coated.
5. Divide pasta into two large bowls, top with pieces of salmon and serve immediately
Before topping with salmon, you could also toss some rocket through the pasta if you wanted to add some green. The Rocket would work well with the biteyness of the pesto.