SALMON WITH SPICY PESTO This is a great way to bone salmon steaks to give a solid piece of fish. The pesto is made with sunflower or pumpkin seeds and chilies rather than the classic basil and pine nuts. 4 salmon steaks, about 8 ounces each 2 tablespoons sunflower oil finely grated rind and juice of 1 lime Salt and freshly ground black pepper FOR THE PESTO 6 mild fresh red chilies 2 garlic cloves 2 tablespoons sunflower or pumpkin seeds Juice and finely grated rind of 1 lime 5 tablespoons olive oil

Insert a very sharp knife close to the top of the bone. Working close to the bone, cut your way to the end of the steak to release one side. Repeat with the other side. Pull out any visible extra bones with a pair of tweezers.

Sprinkle salt on a work surface and take hold of the end of the salmon piece, skin side down. Insert the knife between the skin and the flesh and, working away from you, remove the skin, keeping the knife as close to it as possible. Repeat for each piece of fish.

Curl each piece of fish into a round, with the thinner end wrapped around the fatter end. Secure the shape tightly with a length of string.

Rub the sunflower oil into the boneless fish rounds. Put the salmon in a large bowl or dish and add the lime juice and rind and the salt and pepper. Allow the salmon to marinate in the refrigerator for up to 2 hours.

For the pesto, seed the chilies and place, with the garlic cloves, sunflower or pumpkin seeds, lime juice, rind and seasoning, in a food processor. Process until well mixed. With the blades moving, gradually pour in the olive oil until the sauce has thickened and emulsified. Drain the salmon from its marinade. Cook the fish steaks on a medium grill for 5 minutes on each side and serve with the spicy pesto.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]