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The classic Christmas traditional foods that have been bought over from Northern Hemisphere winter celebrations tend to be too heavy and overly rich for a hot summers lunch. I cook Salmon as it's my mum’s favourite food and a perfect summer Christmas dish, rich and indulgent but this version is brightened by a minty play on pesto.
MINT PISTACHIO PESTO
Preheat the oven to 220°C fan bake.
Place the pistachios, lime juice and olive oil in a food processor and blend until the consistency of crunchy peanut butter (Pistachio nuts have very little natural oils hence you need quite a bit of olive oil). Add the herbs and blend until incorporated, season with salt then place in a serving bowl in the fridge to cool down.
Lay the salmon out on a chopping board, skin side up, spray with canola spray for an even but light coating of oil. Turn over, spray the flesh side with canola spray and season liberally with salt and the sumac.
Place fillet on a tinfoil lined baking tray and bake in the top half of your oven for 12 minutes.
Remove from the oven, season with pepper and allow to rest, this time will allow for the natural fat in the salmon to set slightly and the centre of the salmon to gently cook to perfection.
Place the salmon on a large serving bowl, top with a large amount of pesto and a little more salt and pepper.
This is beautiful warm, straight from the oven but just as indulgent served with a leafy side salad cold.