Coconut Oil Poached Salmon with Kale-Almond Pesto
MAKES 4 SERVINGS
Star Ingredient: Basil
Basil is packed with iron and magnesium, which helps improve the blood circulation in the body and basil’s essential oil, eugenol, provides anti-inflammatory effects similar to that of aspirin or Ibuprofen. Basil is packed with vitamin A, known for its antioxidant properties. Vitamin A is essential for vision and it’s also needed by the body to maintain healthy skin.
GATHER For the pasta:
□ 2 tablespoons sea salt □ 1 box spiral pasta
□ 1 tablespoon sesame oil
For the Coconut-Oil Poached Salmon:
□ 2 cups coconut oil
□ 1 pound wild salmon fillets, cut
into 4 pieces
For the Kale-Almond Pesto:
□ ¼ cup blanched almonds, soaked □ ½ pound kale, stemmed
□ ½ cup basil leaves
□ 1 clove garlic
□ 2 tablespoons miso
□ 1 lemon, juiced (about 2 tablespoons) ½ cup melted coconut oil
MAKE IT
1. To make pasta: Bring a medium pot of water with salt to a boil. Cook until al dente, about 10 to 12 minutes. Drain and drizzle with sesame oil.
2. To make Coconut-Oil Poached Salmon: In a small saucepan, heat coconut oil to 225°F. (Note: Oil should not come more than halfway up the sides.) Add salmon and poach until pale pink in the center, about 6 to 8 minutes.
3. To make Kale-Almond Pesto: In a food processor, pulse almonds for 30 seconds. Add kale, basil, garlic, miso and lemon juice, and purée until smooth. While motor is running, stream in coconut oil.
4. To Serve: Toss cooked pasta with kale pesto. Serve with a piece of poached salmon.