Salmon with Coriander

I've cooked this dish with several kinds of fish and it works with all of them, but salmon is still my favourite. It's both barbecued and served with a kind of pesto, the main ingredient of which is fresh coriander (cilantro).

To serve four people you need 4 salmon steaks or cutlets and the following:

• 2 good handfuls of coriander leaves
• 60ml peanut oil
• 1tbs lightly toasted pine nuts*
• 1 chilli, de-seeded and finely chopped
• juice and zest of a lime
• 2tsps wasabi or horseradish cream

*toast the nuts by dropping them onto a hot, dry skillet. Toss them lightly until browned, but keep an eye on them. They will burn easily. You could also use roasted peanuts instead if you prefer.

Put all these ingredients in a blender and process until you have a smooth paste. Use half of it to coat the salmon and reserve the rest.

Cook the salmon on a hot barbie for 4 minutes a side or until cooked through. Serve with the remaining pesto.

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