Salmon with Spicy Pesto

4 8oz salmon steaks
2T olive oil
finely grated rind and juice of 1 lime
pinch of seasalt

for the pesto
6 mild fresh red chilies
2 garlic cloves
2T sunflower seeds
freshly grated rind and juice of 1 lime
5T olive oil
salt and pepper, to taste

Insert a very sharp knife clsoe tot he top of the salmon's backbone. Working closely to the bone, cut halfway through the steak all round. Repeat with the other side and pull out the bone. Remove any extra visible bones with a pair of tweekzers.

Sprinkle a little salt on the surface and take hold of the end of the salmon, skin side down. Insert a small sharp knife under the skin and, working away from you, cutt off the skin keeping as close to the skin as possible. Repeate withthe three remaining pieces of fish.

Rub the olive oil intot he boneless fish rounds. Add the lime juice and marinade in the fridge for 2 horus.

To make the pesto, seed the chilies and place them together witht he garlic cloves, sunflower seed, lime juice, rind and seasoning int a food processor or blender. Process until well mixed. Pour the olive oil gradually over the moving blades untl the sauce has thickened and emulsified. Drain the salmon from it's marinade. Broil the fish steaks for about 5 minutes on either side and serve with the spicy pesto.