for Pesto: 150 gr cashew nuts; 1 whole clove of garlic [or more - preferably more!]; 100 g Parmesan; 2 Tbls olive oil; juice of half a lemon [i.e. 1 Tbl from a bottle];
for Salmon: 1 Tbl olive oil; 2 x 200 gr salmon fillets, skinned and boned [duh! that's what a fillet is!].
Put cashews and garlic on a tray and roast in a hot oven (180ºC) for 6 minutes until lightly coloured*. Leave to cool. [smells lovely]
In a food processor, blend nuts, garlic, parmesan and lemon juice [recipe forgets to add the lemon juice at this point], slowly adding olive oil to form a paste.
In hot olive oil, sear both sides of the salmon fillet.
When ready to serve, place the pesto on top and grill under a hot grill ['broiler"] for about two minutes, until cheese has melted. Serve on a bed of beef tomatoes, roasted baby tomatoes and mixed leaves, adding an extra squeeze of lemon, if desired.
What the recipe fails to mention is the fact that 150gr cashews and half a wedge of parmesan cheese is enough for six people! Just bear this in mind.
It is very nice! A nice dry white wine on the side and... voilà!
Bon appétit!
p.s.. Julie: if you do this with pine nuts, you don't have to stand over them and watch them burn! They don't need to colour - just warm up to release the aroma/taste.
