180GramsJC's Premium New Zealand Pine Nuts, lightly toastedReserve 3 tbsp. for garnish
4Salmons, 250g each
Olive Oil Spray
Salt and Pepper, to taste
1/4Green cabbagefinely shredded
4Spring onionsCut into 5cm pieces, then into fine strips
1Green AppleCored and cut into julienne strips
80GramsSnow PeasBlanched then cut into fine strips
1Tbsp.Apple Cider Vinegar
Combine in a food processor the pine nuts, basil, Parmesan and garlic, process until finely chopped then add the melted butter and pulse until combined.
Place the salmon onto a lined tray and spray each with oil then season with salt and pepper. Bake in a hot oven 190°C FF for 10 minutes. Spread the pesto nut mix roughly over the salmon pieces then bake a further 7-10 minutes or until golden and the salmon is cooked through.
Meanwhile combine in a bowl the cabbage, spring onions, apple, snow peas and cranberries. Whisk together in a jug the mayo, vinegar, mustard and sugar until combined then toss evenly through the salad.
Place the salmon onto the serving plates with the salad then scatter the reserved pine nuts over the salmon . Serve immediately.
Keyword cranberries, pesto, pine nuts, salmon, slaw