A Salmon fillet steamed in foil in the oven (to keep it moist) then presented on a plate topped with fresh ingredients blended to a paste like topping that has a crunch from the Pistachio that goes well with the soft flesh of the fish and sweetness of the mango. I had these ingredients and wanted to do something different with the fish as the family think fish can get boring so i coloured and crunched it up. I hope you like it.


  • 2 Salmon Fillets with skin on or Ocean Trout

  • Pistachio Nuts - 2 cups unshelled

  • Shallots - 2 chopped

  • Red Capsicum - 1/2 - deseeded and washed

  • Mango - 1 Peeled & cut

  • Garlic - 1/2 sml chopped

  • Lemon Juice - Squeeze (1/2 teaspoon) I use a dwarf meyer lemon not as bitter

  • Dash Raspberry Vinegar

  • Dash Olive Oil

  • Parsley - 2-3 stalks

  • Mint - 2-3 leaves


  • 1.

    Place Salmon Steaks, skin down on foil squares and fold up.

  • 2.

    Place in the oven for approx 10mins on Medium (160 degrees). or til cooked, depending on thickness and size.

  • 3.

    Place foil parcels or just the fish onto plate, open up and top with spoonfuls of the mango pesto.

  • 4.


  • 5.

    In the Blender add:

  • 6.

    Pistachio Nuts, Shallots, Capsicum, Mango, Garlic, Lemon Juice, Raspberry Vinegar, Olive Oil, Parsley & Mint 


Enjoy:) and let me know what you think of it after you have made it.

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