4 x salmon fillets, skinned
Handful of fresh coriander, about 30g
1 red chillie, deseeded and roughly chopped
1 clove garlic, crushed
Grated zest and juice of 1 lime
1/2 teaspoon sea salt
2 teaspoon light olive oil
1. Remove and thick stalks from the coriander (small ones can be left on), roughly chop and place in the bowl of a food processor. Add the chilli, garlic, lime zest, juice and salt and whiz until the ingredients are well chopped.
2. With the processor still running, pour in the olive oil until the mixture is a wet paste. You can store the chilli coriander pesto in a jar in the fridge for several days.
3. Preheat the grill to high. Place the salmon fillets on a baking sheet and spread one side with the pesto. You could cover and store them in the fridge at this stage if serving later. Frill at least 10cm from the heat, they should take around 8-10 minute to cook.