21/06/2023
Need a dinner idea?
Pesto Vinaigrette Zoodles with Grilled Salmon
Serves: 4-6
Time: 40 minutes
Wine Pairing: Summer 2023 Wine Club Select – Sonoma Coast Chardonnay
https://www.onehopewine.com/shop/product/sonoma-coast-reserve-chardonnay
Ingredients:
3 lemons, 1 thinly sliced crosswise and 2 juiced
2 pound slab of salmon
3 tablespoons olive oil
4 teaspoons flakey sea salt, separated
1 teaspoon ground pepper
6 small zucchini (about 2 pounds)
1 batch burst heirloom tomatoes
Instructions:
Preheat the oven to 400°F.
Lay salmon on top of a large sheet of parchment paper with an equal amount of aluminum foil below it. Drizzle olive oil and juice of 1 lemon over the salmon, and then season with 2 teaspoons salt and ground pepper. Scatter lemon slices over top. Fold parchment paper over salmon to create a sealed pouch, then do the same with the foil. Roast in the oven for 20 minutes. Remove salmon from foil and break into large chunks.
Cut off the top and bottom of each zucchini, and use a spiralizer machine to cut each into strings of spaghetti. Toss with remaining juice of 1 lemon and remaining 2 teaspoons salt, and let sit for 15 minutes in a strainer or colander. Transfer to a bowl and toss with basil vinaigrette (recipe below).
Place zoodles in a serving bowl and top with chunks of salmon and 1 batch of burst heirloom tomatoes.
Dressing Ingredients:
2 cups fresh basil leaves
1 shallot, peeled and quartered
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon ground pepper
2 ½ cups olive oil
Dressing Instructions:
Combine basil, shallot, red wine vinegar, salt & ground pepper in a food processor or blender. Turn the food processor on and drizzle in olive oil through the opening in the lid. Blend just enough so that small bits of basil are still visible.
