Succulent salmon fillets are seared to perfection and served with a fresh paste made from coriander, garlic and lime zest.
Preheat Calphalon One grill (after light basting with oil) on a medium to high heat.
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.
Sear salmon in Calphalon One grill on medium heat or until cooked to your liking.
Remove and set aside for 5 minutes to rest. Cut into slices to serve.
Coriander, Lime Pistou:
Place the coriander, lime rind, garlic, oil and salt in a mortar and gently pound with a pestle until a paste forms.
Nutritional analysis per serving (12 servings)
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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