Pan Seared Salmon with Pesto Zucchini Pasta

INGREDIENTS NEEDED FOR DISH:

Salmon Steak (Skin on)                                                        3 Whole Zucchini

1 Lemon                                                                                        1 Tbs Red Pepper Flakes

6 Cloves Fresh Garlic                                                            ¼ Cup Fresh Grated Parmesan

1 Tbs Butter                                                                                Olive Oil

Fresh Thyme                                                                               Fresh Basil

Fresh Rosemary                                                                                         Garlic Salt

¼ Cup Pine Nuts

EQUIPMENT NEEDED FOR DISH:

Cast iron skillet, food processor, pot for blanching, mandalin with julienne slicer (for zucchini pasta), strainer, squirt bottle, and spatula.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Fill pot with salted water and place over heat to boil.  Wash zucchini and chop off both ends then julienne in mandalin to turn into “zoodles”.  Place “zoodles” in bowl with water to soak.  Take salmon filet and pat dry with paper towel.  Next score the skin side and season all sides with salt and pepper.  Heat cast iron skillet and add a little olive oil.  Once skillet is hot add salmon (skin side down), whole garlic clove, fresh squeezed lemon juice, 2 Tbs butter and a few sprigs of rosemary and thyme.  In a food processor add basil, 4 cloves of garlic, pine nuts, salt, pepper, red pepper flakes, freshly grated parmesan, a little lemon juice, and olive oil and process until pesto forms (add olive oil slowly until it all comes together).  Season pesto with salt and pepper to taste.  Once pesto is smooth add to squeeze bottle and set aside.  Once water is boiling add the soaked “zoodles” and blanch briefly.  Strain zuchinni.  Once the salmon skin is crispy and golden brown flip to other side and add 1 Tbs butter to pan and baste occationally (turn heat down if needed).  Add blanched and (throughly) strained “zoodles” to a seperate skillet and put over medium heat.  Add enough pesto to “zoodles” to coat and toss.  Serve salmon over pesto “zoodles” with a squeeze of lemon juice and pesto on top.