Crispy Huon Salmon with Zucchini Ribbons and Pesto

If you haven’t tried Huon Salmon with pesto yet you’re missing out!
Scott Gooding pairs two of our favourites together with the cool idea of using zucchini to create beautiful ribbons similar to pasta!

Preparation:: 5 Minutes
Cooking:: 15 Minutes
Serves:: 2

1

Heat the oil in a fry pan on a high heat.
Pat the skin of the salmon dry, season.
Add the fish to the pan – skin side down.
Cook for 4-5 minutes on the skin side.
Flip over and cook 3-4 minutes on the flesh side.
Remove from the heat.
2

Add the ribbons or noodles to some salted boiled water.
Remove zucchini after 20 seconds.
Drain thoroughly.
For the pesto throw all of the ingredients into a blender or food processor.
Blitz for 20-30 seconds or until fully combined.
Remove from the blender.
3

Add 1-2 tbs of pesto to the zucchini and mix thoroughly.
Add a squeeze of lemon and season.
Serve with Huon Salmon.