Fantastic Salmon Recipe for the Holidays

Grilled Salmon Fillets with Chilli Coriander Pesto
This recipe is great for casual entertaining as it can be assembled hours beforehand and grilled at the last minute.

Serves 4

4 x salmon fillets, skinned
handful of fresh coriander, about 30g
(2 x supermarket packets)
1 red chilli, deseeded and roughly chopped
1 clove garlic, crushed
grated zest and juice of 1 lime
½ tsp sea salt
2 tbsp light olive oil

1. Remove any thick stalks from the coriander (small ones can be left on), roughly chop and place in the bowl of a food processor. Add the chilli, garlic, lime zest, juice and salt and whiz until the ingredients are well chopped.
2. With the processor still running, pour in the olive oil until the mixture is a wet paste. You can store the chilli coriander pesto in a jar in the fridge for several days.
3. Preheat the grill to high. Place the salmon fillets on a baking sheet and spread one side with the pesto. You could cover and store them in the fridge at this stage if serving later. Grill at least 10cm from the heat. Depending on the strength of your grill and the thickness of the salmon, they should take 8–10 minutes to cook.

Tip. You can also spread the pesto on boneless chicken breasts, which will take 20–25 minutes to grill.