Zucchini Noodles And Salmon With Almond Herb Pesto Food

ZUCCHINI NOODLES AND SALMON WITH ALMOND-HERB PESTO

Steps:

• Pesto
• In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
• Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
• Transfer to a bowl and set aside.
• Grill the Salmon
• Pre-heat the grill to medium-high
• Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
• Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
• The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
• When done, remove from the grill and let rest
• Assemble
• Toss the zucchini "noodles" with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
• For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)

PASTA WITH ZUCCHINI AND PARSLEY ALMOND PESTO

Steps:

• Cook and drain pasta of your choice.
• Meanwhile, in a food processor, finely chop garlic.
• Add the almonds and pulse until they are coarsely chopped.
• Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
• Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a largeserving bowl.
• In a large skillet, heat the remaining 1 tablespoon of olive oil, add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Add zucchini to the bowl with the pesto. Mix in the farfalle, toss well.
• Serve with extra parm on top.