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Salmon Fillet with Spaghetti and Pesto


I love the the hot smoked salmon from the Orange Grove Markets in Lilyfield, as indeed I love all the produce there on a busy Saturday morning.


This was my first visit in 2014. So I made spaghetti with pesto and served it with the flaked salmon fillet. I also made a simpler version just with spaghetti and simple green herbs, served with salad including roast golden beetroot.


The recipe for pesto follows, very loosely based on a recipe of Jamie Oliver:

The rest is just assembly – what you feel like at the time!



•    1 handful pine nuts, very lightly toasted
•    1 clove garlic, chopped
•    A couple of grinds of sea salt
•    3 good handfuls fresh basil, leaves picked and chopped
•    1 good handful parmesan cheese, freshly grated
•    2-3 tbls extra virgin olive oil


Toast the pine nuts in a dry frying pan for a couple of minutes until they colour and start to release their oil.

I lightly toast the chopped garlic cloves too in the frying pan –  but this is definitely not traditional.

Pulse the pine nuts, garlic, salt and the basil leaves in a food processor.  Don’t over process. Add the parmesan. Spoon into a bowl and gently stir in the extra virgin olive oil – add  enough to bind the sauce and get it to an oozy consistency.

Check for seasoning and consistency and add more oil if necessary.



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