Salmon with apricot and coriander pesto

Simple Too, p. 119

The pesto is inspired by the flavours of chamoy – the popular Mexican sauce made from a combination of sweet fruit (often apricot, mango or plum), a host of spices, salt and chilli. Turning it into a pesto is not traditional but does make it a very welcome addition to all sorts of things beyond this salmon. The pesto keeps for up to 3 days in the fridge. Other fish work as well as the salmon: trout, of course, is interchangeable. Talk to your fishmonger, or read the packaging of what you buy, to find what’s the most sustainable.