Pulled salmon sandwich with Pesto alla Genovese – alla Unbloomfotografie
Preparation time
5 min
Cooking time
10 min
Dietary preference
Fish
Difficulty
Medium
Region
Servings
2
Kim from unbloomfotografie has made a delicious (unexpected) recipe with the Bertolli Pesto alla Genovese and we would like to share it with you!
It is very a summery dish which you can make on the BBQ.
Find the original recipe at @unbloomfotografie
In this recipe
Preparation
- You make pulled Salmon on the barbecue with a good flank of salmon. Kim uses the recipe from @smokeygoodness BBQ Feast on Fire, which she adapted this time by covering the salmon with an Italian rub. Take your time because this is the only way to get a perfectly cooked salmon that falls apart in beautifull flakes.
- Next, let the salmon cool and make sure you have good brioche buns. Cut these open and spread the bottom with a good spoonful of lemon mayonnaise (e.g. Jean Baton’s zingy lemon), top this with a handful of rocket and place a large amount of pulled salmon on top.
- Finish with the Bertolli Pesto alla Genovese and a few toasted pine nuts.
Buon appetito!
Ingredients
- 1 jar Bertolli pesto alla Genovese
- Good salmon fillets
- brioche buns
- 2 tbs Pine nuts
- Lemon mayonaise (for example from Jean Baton)
- A heaping handfull of rocket
View the nutritional value
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