Salmon is often referred as the 'steak of the sea', it is  high in Omega 3 fatty acids which have proven health benefits plus it's delicious, if cooked correctly. Kevin Dundon's pan seared fillet of salmon with coriander and chili pesto fits the bill.


  • 500g Pack Rice Noodles
  • 4 salmon fillet (approx.150 -180g each)
  • 2 tbsp Olive Oil
  • 20g butter
  • 1 lemon  zest and juice
  • Salt & Freshly ground black pepper
  • 8 semi dried tomatoes
  • Coriander and chilli Pesto


  1. Cook the rice noodles as per pack instructions, drain and set aside in a bowl.
  2. Season the salmon on both sides and set aside. Preheat the frying pan on a medium heat and add the oil, then place the salmon skin side down onto the pan.
  3. Cook for 5 min until golden, then turn the salmon over and continue to cook on a medium low heat for a further 6-8 minutes. Add the butter and the lemon zest, then squeeze the juice over the pan. Continue cooking, using a spoon to baste with the frothing butter for a further minute.
  4. Season with some salt and pepper.
  5. Spoon some pesto over the noodles add the cherry tomatoes, then divide and serve the noddle with the salmon onto each plates and add a further serving of pesto. 

Kevin Dundon in the RTÉ Today studios in Cork