Ingredients
Serves 44 x 150g salmon fillets
Pesto
100g basil
100g pistachios (dry toasted)
½ clove garlic
Olive oil
100g parmesan Cheese
Salad
300g broccolini, cut into 2-3 pieces each depending on length
100g green beans, cut into similar lengths to broccolini
400g can cannellini beans, drained and well rinsed
100g pistachios (dry toasted)
Dressing
¼ cup olive oil
2 eschalots, very finely chopped
⅓ cup lemon juice
1 tbsp balsamic vinegar
salt and pepper to taste
Method
Combine basil, nuts and garlic in a food processor with enough oil to bring together. Add coarsely grated parmesan and enough oil to make a thickish paste.
Coat both sides of the salmon well with pesto. Heat a medium non stick frypan or grill pan over medium heat and cook salmon for approx. 2 minutes on each side (for medium rare), or longer if you prefer. Remove from heat, cover with foil until ready.
To make the dressing, combine all ingredients in a large screw top jar and shake until well combined.
In a large saucepan of boiling water, blanch broccolini and beans until just bright green. Drain and immediately add cannellini beans and dressing.
To serve, divide salad between 4 large shallow bowls and immediately top with salmon. Sprinkle with pistachios and drizzle with any remaining dressing. Serve immediately.