Succulent salmon fillets are seared to perfection and served with a fresh paste made from coriander, garlic and lime zest.


  • 2 Salmon Fillets approx 900g each, skin on

  • Coriander, Lime Pistou

  • 2 cups Fresh Coriander

  • 1 tablespoon finely grated Lime Zest

  • 1 Clove Garlic finely chopped

  • .25 cup Peanut Oil 60ml

  • Salt


  • 1.

    Preheat Calphalon One grill (after light basting with oil) on a medium to high heat.

  • 2.

    Place 1 salmon fillet, skin-side down, on a clean work surface. Spread evenly with pistou. Top with remaining salmon fillet, skin-side up. Use unwaxed white kitchen string to tie at 5cm intervals to secure. Wrap in foil and place in a disposable foil tray.

  • 3.

    Sear salmon in Calphalon One grill on medium heat or until cooked to your liking.

  • 4.

    Remove and set aside for 5 minutes to rest. Cut into slices to serve.

  • Coriander, Lime Pistou:

  • 1.

    Place the coriander, lime rind, garlic, oil and salt in a mortar and gently pound with a pestle until a paste forms.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 353kj
  • Fat Total 24g
  • Saturated Fat 5g
  • Protein 30g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 367mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Created using the Calphalon One Square Grill pan

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