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Maple Salmon with Rocket Pesto Serves 4

  • Ingredients:

  • 4 175g (6oz) Organic salmon steaks
  • salt and freshly milled black pepper
  • 1 tbsp maple syrup or clear honey
  • 1 tbsp fresh chopped mint
  • juice of 1 lime
  • For the rocket pesto:
  • 1 large handful rocket leaves
  • touch of olive oil
  • 50g (2oz) Parmesan cheese, grated
  • 1 tbsp pine kernels
  • 3 cloves garlic


  1. In a shallow dish, combine seasoning, syrup or honey, mint and the juice from half the lime. Add the salmon and marinade for 10-15 minutes.
  2. Pre heat the grill to a high heat. Lift salmon from marinade allowing excess to drip off and grill for approximately 5-8 minutes depending on thickness of salmon. Brush the salmon occasionally with the marinade.
  3. To make the pesto, put all the ingredients into a food processor and pound into a paste. Serve the salmon with the rocket pesto alongside a chicory and cucumber salad.


422 kilocalories
Carbohydrates: 3
Fat: 29
Omega-3: 3

Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.

Recipe and image kindly provided by Scottish Quality Salmon