Insert a very sharp knife closely to the top of the bone. Working closely to the bone, cut your way to the end of the steak so one side of the steak has been released and one side is still attached. Repeat with the other side. Pull out any extra visible bones with a pair of tweezers.

Sprinkle a little salt on the surface and take hold of the end of the salmon piece skin-side down. insert a small sharp knife under the skin and, working away from you, cut off the skin keeping as close to the skin as possible. Repeat with the other pieces of fish.

Wrap each piece of fish into a circle, with the thinner end wrapped around the fatter end. Secure tightly with a length of string.

Rub the sunflower oil into the boneless fish rounds. Add the lime juice and rind and marinate in the refrigerator for 2 hours.

For the pesto, de-seed the chilies, and place them together with the garlic cloves, pumpkin seeds, lime juice, rind and seasoning into a food processor fitted with a metal blade. Process until well mixed. Pour the olive oil gradually over the moving blades until the sauce has thickened and emulsified. Drain the salmon from its marinade. Broil the fish steaks for 5 minutes either side and serve with the spicy pesto.