INGREDIENTS
600 grams centre cut, salmon fillet, skinned
sea salt and freshly ground pepper
1⁄2 cup pesto
olive oil
small wooden skewers soaked in water for 20 minutes
METHOD
Remove the pin bones from the salmon using tweezers. (See Cook’s Tip)
Cut into 3 cm cubes and season.
Skewer each piece of salmon and spread with pesto to lightly coat. Cover and refrigerate if not cooking immediately.
Heat a non-stick sauté pan with a little olive oil over a medium-low heat.
Cook the skewers a few at a time, turning them quickly to just sear each side. The salmon will still be rare in the centre. Drain on kitchen towels. Serve warm or cover and refrigerate until ready to serve. Makes about 24 skewers.
Cook's tip: To remove pin bones from salmon: Fillets almost always contain small pin bones. To remove them, first run your finger down the center of the fillet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nose pliers, pull out each bone carefully with the grain, to avoid tearing the flesh.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.