Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    olive oil
    •    sea salt
    •    1/2 cup olive oil
    •    pesto ingredients
    •    200g rocket leaves
    •    2 bunches broccolini
    •    1/4 cup toasted pinenuts
    •    1 clove of garlic, chopped
    •    2 tbsps pine nuts, toasted
    •    500g baby brussel sprouts
    •    1 1/2 cup Italian parsley leaves
    •    1/3 cup parmesan cheese, grated
    •    4 Huon Salmon fresh portions, skin on

Method

1. To make the pesto, in a small food processor, process the parsley, pine nuts, garlic & parmesan cheese to a fine texture, with the motor running slowly add the olive oil until combined.
   
   
2. For the salad, slice the baby Brussel sprouts and wash the broccolini. Drizzle with olive oil & season with sea salt. Heat a grill pan over high heat or a barbecue plate and grill the Brussel sprouts & broccolini until just cooked, cool. Once cooled toss with the rocket leaves, sprinkle with the pine nuts, a little sea salt, black pepper and a drizzle of olive oil.
   
   
3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes.
   
   
4. Serve with the salad & pesto

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-with-chargrilled-brussel-sprout-and-broccolini-salad-with-pesto/