GUYS! We got an Apple computer. A MacBook, or something? I’m pretty sure it’s a pro too which means it gets paid for its super awesome skills and can no longer compete as an amateur. Also, it means that the awesomeness of my pine nut posts will skyrocket (come on, we both know that’s not possible). The awesome sauce bar is pretttay prettay high.
I’m at this place where my identity doesn’t match my actions. It’s like when Kourtney Kardashian had that little couponing hobby for like, an episode. She’s a multi-millionaire (billionaire? ok, mega millionaire), but she’s couponing… doesn’t make sense. I totally related to those commercials where all those celebrities were like casually getting out of a swimming pool dripping wet and were all like, “I’m a PC.” YET. I am typing this on a Mac. That I own. I’ll keep you updated on how this identity transformation progresses. Or not. Whatevs.
Sidenote: The weather in Philadelphia has become hot and muggy. There seems to be this two week window of spring where the flowers begin to bloom and everyone comes out of their row home caves. We smile, wave at each other, and perhaps exchange pleasantries about the weather. THEN. Like a ton a bricks we are slammed with muggy weather that makes people (read: me) miserable.
I was driving home from the food store today, you know, top down chrome spinning. Well ok. Windows down, tires chugging along. Smiling, minding my business. Giving people the “Go ahead, oh me? No you go. Too kind, thank you!” hand gestures, thinking about how I can’t wait for all this good karma to come back around, and all of the sudden someone started cursing at me. “You a-hole making a left turn.”
Um, I’m sorry the weather is muggy and your hair may be unmanageable but sir? I was clearly at this intersection first and I definitely have the right of way. Oh and I have children in the back so watch your fucking language. Oh Philly, perhaps one day I will miss your abrasive ways but today? Today I’m wondering why you can’t lighten up and smile. End rant.
Sorry, you came here for the zoodles. Back on track. ZOODLES!!
This meal was perfect. Salmon is a staple in our house and zoodles are always a plus. But, this spicy Thai pesto MADE this dish. So tasty and delicious, I wish there were leftovers for lunch tomorrow, but alas, we ate it all per usual. I want to put this on everything!
First thing you want to do is zoodle your zucchini. If you don’t have a spiralizer you can totally cut it in chunks or julienne it, but you want to do this first. Zoodles carry a lot of water, so place them in a strainer lined with a clean dish cloth or papers towels and let them sit for about 10 minutes.
While this is draining, prepare your fish. Place the salmon on a lined baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper. Pop it in the oven for 15 minutes.
Move on to the pesto. Place all the pesto ingredients in the food processor. If you don’t want it to be spicy, skip the Serrano pepper.
Process for about 30 seconds. Using a rubber spatula, scrape down the sides and process once more until the pesto is chunky-ish but combined.
When the zoodles are done draining, pat them dry with the towel or paper towel. Place the zoodles in a pan with some olive oil over medium-high heat. After about 2 minutes, scoop 2/3 of the pesto in and use tongs to toss until well coated.
- 1 large zucchini, spiralized blade C
- 1 teaspoon sea salt
- 1 tablespoon olive oil for sautéing the zoodles
- 1 lb. salmon
- 1 tablespoon olive oil
- salt and pepper
- 1 cup raw cashews
- 2 garlic cloves
- 2 teaspoon grated ginger
- 0 - 2 serrano peppers, seeded and coarsely chopped*
- ½ cup cilantro
- ¼ cup mint leaves
- ¼ cup basil
- 2 tablespoons soy sauce (or tamari for gluten free)
- 1 lime, juiced
- 1 tablespoon agave nectar
- Preheat oven to 400F.
- First thing you want to do is zoodle your zucchini. If you don't have a spiralizer you can also cut it in chunks or julienne it.
- Place the zoodles in a strainer lined with a clean dish cloth or paper towels.
- Sprinkle with sea salt and let them sit for about 10 minutes in the sink.
- While the zoodles are draining, prepare your fish.
- Place the salmon on a lined baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper.
- Pop it in the oven for 15 minutes, until no longer translucent in the center.
- While the fish is cooking, place all the pesto ingredients in the food processor.
- Process for about 30 seconds.
- Use a rubber spatula to scrape down the sides and process once more until the pesto is chunky-ish but combined.
- When the zoodles are done draining, pat dry with the towel or paper towel.
- Place the zoodles in a pan with some olive oil over medium-high heat.
- After about 2 minutes, scoop ⅔ of the pesto in and use tongs to toss until well coated.
- Make a bed of zoodles on each plate. Place a piece of salmon on top of the zoodles.
- Top with a dollop of the remaining pesto.
- Sprinkle with any additional chopped cashews or herbs.
Serving (1 slice): Calories 453; Fat 30.2g (Sat 5.2g); Protein 29.3g; Carb 22.1g (net carb 18.7g); Fiber 3.4g; Sodium 986mg
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