Monday, June 25, 2012

Zucchini Noodles with Spinach-Feta Pesto and Salmon

Eating well is a piece of cake people.  Really!

Grate a pile of these...
2 largish zucchini grated into "noodles" using a mandoline, taking care to preserve all your digits.

Whip up a batch of this...
Spinach-Feta Pesto:
2 cups packed, baby organic spinach
1 large clove garlic
1/4 cup chopped and lightly toasted walnuts
1-2 tsp grated lemon zest
~2 Tbs lemon juice
~1/3 cup olive oil
salt and pepper to taste
hunk of feta cheese, crumbled

To a food processor add spinach through lemon juice.  Whiz up til just combined then drizzle in the olive oil while the processor runs.  Add salt and pepper to taste.  Remove to a bowl then stir in the feta.
You'll end up wanting to slather leftovers on any number of things...great in a veggie wrap the next day.  You can even freeze half of the spinach mixture before you add the cheese, and save for later.

Bake about 1 lb of this:

Wild sockeye salmon, baked skin side down at 450 for about 9 minutes or just done, on a lightly oiled sheet of foil with salt and pepper.

Toss some pesto into your zucchini noodles, top with baked salmon and a little dollop of pesto.
Dinner's ready!