Grilled salmon trout with coriander and walnut pesto

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Make pesto by grinding the coriander, garlic and walnuts together with a mortar and pestle.
Slowly add the olive oil and keep grinding until it forms a thick paste. Add coarse salt to taste.
Preheat the grill. Rub the salmon trout on both sides with olive oil and salt the skins well.
Spread one side of the open fillet with a 1 cm thick pesto layer, sandwich with the other fillet and grill on a preheated baking tray for about 15 minutes or until the skin is crispy and the flesh pale pink.

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