Quinoa-Crusted Salmon Over Kale Pesto Zoodles - Recipe from Price Chopper
Quinoa-Crusted Salmon Over Kale Pesto Zoodles
Spiralized zucchini and eggplant veggie "noodles" sautéed, topped with quinoa crusted salmon and pesto. A perfect summertime dish that is a great compliment for grilling occasions. Found in Summer Gatherings 2022 Magazine.
Spiralized zucchini and eggplant veggie "noodles" sautéed, topped with quinoa crusted salmon and pesto. A perfect summertime dish that is a great compliment for grilling occasions. Found in Summer Gatherings 2022 Magazine.
- In food processor, pulse garlic, kale, basil, and hazelnuts until finely chopped. With processor running, slowly add oil and process until combined. Add cheese and pulse until combined.
- Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Spray rimmed baking pan with cooking spray. Sprinkle salmon with salt and pepper; place on prepared pan. Broil 5 minutes; turn salmon and spray with cooking spray. Evenly press quinoa onto salmon; broil 7 minutes or until internal temperature reaches 145°.
- In large skillet, heat 1 teaspoon oil over medium high heat; add eggplant, salt, and pepper. Cook 1 minute, undisturbed; cook 5 minutes or until golden brown, stirring occasionally. Transfer egg-plant to bowl.
- In same large skillet, heat remaining 2 teaspoons oil over medium-high heat; add squash and/or zucchini and cook 5 minutes or until tender-crisp. Stir in tomatoes, ½ cup pesto, and eggplant.
- Serve zoodle mixture topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.
