Baked Salmon with Basil Pistou Pistou is a staple of French Provencal cooking and is like pesto but without the pine nuts and parmesan cheese. Traditionally served with vegetable soup, this nutrient dense sauce is also perfect to jazz up cooked protein such as fish, seafood, chicken and even tofu. Make extra and store small portions in an ice cube tray for convenience! Dinner Print this recipe Details Serves: 4Number of ingredients: 6To prep: 10 minutes To cook: 10-15 minutes Difficulty: Easy Nutrition per servingKilojoules: 1660Calories: 440Protein: 27,7gFat: 28.3gSaturated Fat : 6gCarbohydrates: 5.1gFiber: 5.3gSodium: 120mgPotassium: 889mg Ingredients Salmon 1 batch of basil pistou (see recipe below) 4 x salmon steaks (460g or 115g each) Extra virgin olive oil Sea salt and black pepper for seasoning Basil Pistou 1 cup chopped fresh basil ¼ cup extra virgin olive oil 1 small garlic clove, finely chopped 2 teaspoons finely shredded lemon rind Pinch of sea salt Method For the salmon Preheat oven to 220C. Rub olive oil over salmon steaks. Place the fish on a baking paper-lined baking tray and season with salt and pepper. Bake for approximately 10-15 minutes or until cooked to your liking. Rest for 2-3 minutes, then drizzle with pistou. Serve with a tomato-based salad or steamed vegetables of your choice. For the pistou Using a mortar and pestle (or food processor) crush basil, oil, garlic, lemon rind and salt until combined a paste is formed. Transfer to a bowl, cover with plastic wrap and store in the fridge until required. Pistou will keep for several days. Makes half a cup (6 serves). 1 serve = 1 Tbsp
