Quinoa-Crusted Salmon over Kale Pesto Linguine
Prep: 20 minutes
Bake/Cook: 15 minutes • Serves: 4
Pesto
2 cups packed torn kale leaves
1 cup packed fresh basil leaves
1/2 cup coarsely chopped hazelnuts
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese plus additional for serving (optional)
Quinoa-Crusted Salmon
4 (4- to 5-ounce) skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour or rice flour
3/4 cup dry uncooked quinoa, rinsed and drained
3 large egg whites
1 teaspoon water
Pasta
2 teaspoons extra virgin olive oil
1 medium eggplant (about 10 ounces), cut into 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup drained oil-packed julienne-cut sundried tomatoes
1.Pesto: In food processor, pulse garlic, kale, basil and hazelnuts until finely chopped. With processor running, slowly add oil; process until combined. Add cheese; pulse until combined. Makes about 1-1/2 cups.
2.Salmon: Preheat oven to 350°. Spray rimmed baking pan with cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Sprinkle salmon with salt and pepper.
3.Place flour in wide, shallow dish; place quinoa in second wide, shallow dish. In third wide, shallow dish, whisk egg whites and water. Dip salmon in flour to coat all sides, shaking off excess, then into egg white mixture and quinoa to coat all sides. Place salmon on prepared pan; spray with cooking spray. Bake salmon 8 to 10 minutes or until internal temperature reaches 145° and coating is golden brown.
4.Pasta: Cook pasta in boiling water as label directs; reserve 1/4 cup cooking water, drain and return to pot.
5.Meanwhile, in large skillet, heat oil over medium-high heat; add eggplant, salt and pepper. Cook 1 minute, undisturbed; cook 5 minutes or until golden brown, stirring occasionally.
6.Add tomatoes, 1/2 cup pesto and eggplant to pasta; toss to combine, adjusting consistency with reserved cooking water, if necessary. Serve pasta topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.
Approximate nutritional values per serving:
810 Calories, 29g Fat (6g Saturated), 60mg Cholesterol,
741mg Sodium, 87g Carbohydrates, 10g Fiber, 42g Protein
Chef Tip:
Use remaining pesto to serve over eggs, use as a sandwich spread or dip for crackers.