Crisp-Sided Salmon With Fresh Coriander Pesto
- 4 6 oz. pieces of fresh salmon fillet, with skin,
- 3 Tbs. vegetable oil
- 1 lemon
- 2 tsp. coarse sea salt
- Coriander leaves
- For the fresh coriander pesto:
- 1 large bunch of fresh coriander
- 2 to 3 garlic cloves, peeled
- 2 TBS. pine nuts
- 2 1/2 fl oz. Olive oil
- 1 oz. Grated Parmesan cheese
- Salt and pepper
Put the coriander leaves in a food processor fitted with a steel blade with the garlic, pine nuts, and 2 Tbs. olive oil. Add the grated cheese. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream. Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.
If necessary, pull out any pin bones from the pieces of salmon fillet with tweezers. Cut off any fatty or bony edges from the pieces of salmon and trim the pieces neatly. Rinse the pieces under cold running water and then transfer them to paper towels and pat dry. Transfer to a plate and brush the skin of each piece of salmon fillet with some vegetable oil.
Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down. Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets. The top should be still slightly soft, showing that it is rare. Meanwhile, slice the lemon for decoration.
Transfer the salmon fillets to warmed individual plates, sprinkle them with sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh coriander leaves.