Salmon w/ Apricot Cilantro Pesto

The salmon is simply broiled, but this sauce, based on a Mexican chamoy, makes it a delicious weeknight dinner.

My market doesn't often have red chiles, so I went with a serrano. Either is great. I should have taken seeds out for the kids, but the kick was fun. It could work on broiled shrimp, trout, whatever is sustainable near you.

Serve the fish with coconut rice or some roasted potatoes and a simple green vegetable.

Recipe adapted from Ottolenghi’s Simple Too.