Salmon With Pesto Salsa

• 50 g white peppercorns
• 50 g black peppercorns
• 60 ml olive oil
• 4 salmon fillets
• 15 kipfler potatoes or 15 other small potatoes
• 50 g chopped parsley
• 40 ml olive oil
• salt
• fresh ground pepper
• lemon juice
• 200 ml olive oil
• 10 g coriander seeds
• 10 roma tomatoes, skinned and diced
• 8 olives, halved
• 2 tablespoons pesto sauce

1. Blend peppercorns and olive oil to form a paste.
2. Brush the salmon fillets with the paste, then place on baking paper.
3. Cook the potatoes in salted water.
4. Drain, peel, then crush with a fork.
5. Add the olive oil and parsley and season to taste with salt, freshly ground pepper and a squeeze of lemon juice.
6. Make the pesto salsa by warming the olive oil and the coriander seeds.
7. Leave to infuse for a hour then add the tomato, olives and pesto.
8. Cook the salmon quickly in a non-stick pan, then finish with a squeeze of lemon juice.
9. Place a serve of potato in the centre of the plate.
10. Lay the salmon on top and spoon the salsa around.

white peppercorns, black peppercorns, olive oil, salmon, potatoes, parsley, olive oil, salt, fresh ground pepper, lemon juice, olive oil, coriander seeds, roma tomatoes, olives, pesto sauce

Taken from www.food.com/recipe/salmon-with-pesto-salsa-38504 (may not work)