Salmon in Pesto Sauce

Ingredients

• 150 g salmon filet, butterfly cut
• Olive oil for frying
• 3 tbsp. Ulva pesto
• Coarse salt, to taste 
• White pepper, to taste

Instructions

1. Spread the rice on the nori sheet, covering up to 3/4 of its surface, leaving the last quarter empty.
2. To butterfly the salmon filet, slice it lengthwise down the middle without cutting through the skin. Open the filet so it lies flat.
3. In a pan, heat some olive oil. Carefully sear the salmon, flipping occasionally. 
4. Surround the fish with the Ulva pesto, then spread some directly onto the fish.
5. Turn off the heat, cover the pan with a lid, and let the salmon rest for a few minutes.
6. Transfer to a pre-heated plate and season with coarse salt and white pepper.