This is another delicious and easy recipe from my dear friend Tom.
2 wild salmon fillets
1/3 cup raw cashew nuts
juice and zest of 1/2 lemon
a large handful of cilantro
2 tablespoons of olive oil
salt and pepper
Organize the oven so that the cooking shelf is at the lowest level. Put a baking tray in the oven and pre-heat to 500F.
If the salmon has skin, score it lightly with a sharp knife. Season the salmon fillets with salt and pepper.
For the pesto, put all the other ingredients in a pestle and mortar and bash them together. Add chili and salt to your taste.
When the oven reaches 500F, remove the baking tray and put the salmon skin side down onto the hot tray. Put the salmon into the oven and immediately lower the temperature to 275F. Cook for 10-12 minutes depending on the size of the fillet.
Serve with pesto ontop of the fillet.
This dish goes well with green beans, and mashed turnips.