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  • Woman's Day Magazine NZ

    MIDWEEK MAKEOVERS

    Mar 15, 2020 6 minutes

    SALMON WITH WALNUT PESTO & PARSNIP CHIPS

    SERVES 4 PREP & COOK 20 MINUTES

    3 small parsnips
    2 tbsp olive oil, plus ½ cup extra
    4 x 200g salmon fillets, skin on
    1 lemon, halved crossways
    2 garlic cloves, quartered
    1 cup roasted walnuts
    1 ½ cups firmly packed fresh mint leaves
    1 ½ cups firmly packed fresh parsley leaves
    ¼ cup lemon juice
    1 tbsp fresh flat-leaf parsley leaves, torn
    2 cups firmly packed watercress, trimmed

    1 Heat a barbecue (or grill or chargrill plate) over medium-high heat.

    2 Using a mandoline, V-slicer or sharp knife, thinly slice parsnips lengthways. Combine parsnip with half of the oil in a large bowl; season. Cook parsnip on barbecue in batches for 2 minutes each side or until charred and tender.

    3 Brush salmon with remaining oil; season. Cook salmon and lemon halves, cut-side down, on barbecue for about 4 minutes each side or until salmon is cooked to your liking and lemons are lightly charred.

    Process garlic, walnuts, mint, parsley and juice until finely chopped. While motor is operating, add extra

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