Method
Step 1
To make the mint pesto, place mint, green onion,
cashews, parmesan, garlic, lemon zest and juice in a food processor.
Season with salt and pepper. Process until finely chopped. With motor
operating, gradually add oil in a slow, steady stream. Continue to
process until combined.
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Step 2
Place parsley, garlic, vinegar, oil and mustard in a
large bowl. Season with salt and pepper. Stir to combine. Add salmon.
Turn to coat.
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Step 3
Heat a large frying pan over medium-high heat. Add
salmon. Cook for 3 to 4 minutes each side, for medium, or until cooked
to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5
minutes to rest. Roughly flake.
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Step 4
Meanwhile, cook snow peas in a large saucepan of
boiling salted water for 2 minutes or until bright green and just
tender. Using a slotted spoon, transfer to a bowl. Refresh under cold
water. Drain. Halve lengthways. Add lasagne sheets to the boiling water.
Cook, stirring occasionally, for 2 to 3 minutes or until lasagne sheets
are just tender. Drain.
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Step 5
Divide 1/3 of the lasagne sheets between four
serving plates. Top with half the salmon, snow peas and rocket, and 1/3
of the pesto. Top with half the remaining lasagne sheets, the remaining
salmon, snow peas and rocket, and half the remaining pesto. Top wth
remaining lasagne sheets and remaining pesto. Sprinkle with chilli,
parmesan and extra mint. Serve with lemon wedges.
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