Courgetti with Salmon
Makes enough for two.
Usually pesto is made with basil and olive oil, but this fantastic zingy version with watercress is a bit unusual and the rapeseed oil is lower in saturated fat than the olive oil.
2 Salmon fillets 180gm each, skin on
500gm of Courgetti (preferably just spiralised)
16 x Baby Tomatoes on the vine (whichever variety you prefer)
For the Pesto:
1 tbsp Pine nuts
2 tbsp Parmesan cheese, grated
1 small clove of garlic, crushed
3 tsbp light Rapeseed oil
85gm of Watercress (try to get the big peppery stuff over the baby leaf packets)
2 tsbp White wine vinegar
1 Lemon, half zested and juiced the other half cut into wedges
Preheat the oven to 180°C.
First make the pesto. Whack all the pesto ingredients in the small bowl of a food processor – but only 2 tbsp of the oil. Whizz it up into a juicy paste.
I would thoroughly recommend investing in a spiralizer, you can get labour saving electric ones for under £20, but you can buy packet courgetti. If you are making your own, top and tail the courgettes, give them a good wash and make some lovely strands.
Put the tomatoes on a baking sheet with a little salt and pepper and roast.
Meanwhile, heat the final tablespoon of oil in a big frying pan over a medium-high heat. Season both sides of the salmon and place skin-side down in the hot pan and cook for 3 – 4 minutes. Try not to keep looking at it, so that it gets all lovely and crispy. Turn it over and cook for a further 2 minutes. Set is aside to rest.
Throw the courgetti into the frying pan with the pesto on a high heat for 1 – 2 minutes, keep stirring so it cooks evenly, but don’t overcook it as it will turn to mush. Put into warmed pasta bowls, place the salmon on top with the baby tomatoes. Serve with a lemon wedge and a good grind of black pepper.