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.