Seared Salmon with Thai Pesto

Seared Salmon with thai pesto

Can you believe that this is the twelfth edition of Royal Recipe created by Sam Linsell and Roxanne Spears for Pesto Princess? Since we are now one year old, we decided to ‘go Asian’ in celebration. We splashed out on a piece of pale pink salmon to pair with our Thai Pesto and made a speedy, yet utterly delectable noodle dish for dinner.

Michael Olivier advises that the Sutherland Grenache Rosé 2014, from Thelema Mountain Vineyards would be an apt match for this flavourful dish.

You will need
200g – 300g salmon fillets (skinned, pin boned* and cut into large chunks)
2 tbsp soya sauce
½ tsp sesame oil
½ tsp finely chopped chilli / ¼ tsp chilli flakes (optional)
½ tsp grated ginger
1 tbsp sunflower oil for searing
200g egg noodles
3 tbsp Pesto Princess Thai Pesto
Lemon or lime juice to spritz
Fresh coriander to garnish

*pin bones are small, floating bones in the connective tissue of the salmon, not connected to the skeleton. A truly awesome fishmonger will remove them all for you. Failing that, it’s the tweezers I’m afraid.

How to
Make a quick marinade by mixing the soya sauce, ginger, fresh chilli (if using) and the sesame oil in a bowl. Coat the salmon chunks in this mixture and allow them to soak up all the flavours for about half an hour, while you prepare the noodles according to the instructions on the packet.

Heat the sunflower oil in a non-stick frying pan and sear the salmon on all sides until coloured and just cooked through. If you prefer your salmon on the rare side, remove the pieces early and set aside.

Drain the noodles and toss in the pesto. Top the noodles with the seared salmon and sprinkle with lemon/lime juice to taste. Garnish with the fresh coriander and fill your glass with some more of that Thelema Rosé.


Feeds 2 hungry people generously.

Michael Olivier’s Choice

Sutherland Grenache Rosé 2014 from Thelema Mountain Vineyards

With the last edges of summer still upon us, Rosé is still very much in favour as a lunch- time accompaniment to food, and especially for salmon. You can’t do much better than to serve the Thelema Mountain Vineyards Sutherland Grenache Rosé 2014 with this dish.

This rosé has a beautiful deep pink colour, with generous red berry and plum aromas. There’s some watermelon and a grind of white pepper on the broad and refreshing palate with a touch of spun sugar on the long ending.

Styling, photography & recipe – Sam Linsell
Art direction & design – Roxanne Spears of Good Design


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