Salmon with Asian Pesto

Ingredients

• 1 bundle coriander
• 1 bundle spring onions
• 1 Tbsp white peppercorns
• 1 tbsp cardamom pods
• 3 star anise
• 8 tbsp coarse sea salt
• 4 tbsp cane sugar
• 2 tsp grated lime zest
• 350 ml sesame oil
• 1 fresh salmon fillet (about 1 kg, skinless)
• 200 g roasted unsalted peanuts
• Basil (1 bundle each)
• Coriander (1 bundle each)
• 0.5 bundle spring onions
• 1 Garlic clove
• 3 Tbsp oyster sauce
• 100 g peanut oil
• 50 g sesame oil
• Salt
• 1 lime (thin slices)

Instructions

1. 1.

   Remove any bones from the salmon fillet with tweezers. Rinse cold, pat dry and cut crosswise into halves.

2. 2.

   Wash coriander and shake dry; pluck leaves from stems and roughly chop. Wash spring onions, trim, and slice into rings.

3. 3.

   Coarsely crush spices in a mortar, then mix with coriander, spring onions, sugar, salt, and lime zest.

4. 4.

   Spread half of the marination in a dish.

5. 5.

   Place salmon on top, brush with remaining marination, pour sesame oil over, cover and refrigerate for 1–2 days to marinate.

6. 6.

   For the pesto, grind peanuts in an electric food processor.

7. 7.

   Wash herbs, shake dry, pluck leaves. Wash spring onions, trim, slice into rings. Peel garlic. Blend herbs, spring onions, garlic with oyster sauce, then whisk in oils until a creamy pesto forms.

8. 8.

   Just before serving, remove salmon from marination and wipe off excess. Strain sesame oil; heat 3 tbsp in a pan (reserve the rest). Sear salmon pieces briefly on both sides without overcooking, set aside to drain on kitchen paper. Slice salmon diagonally into thicker slices with a sharp knife, drizzle lime juice. Plate salmon with pesto and serve warm.