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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.