{"id":5804,"date":"2017-04-25T19:17:27","date_gmt":"2017-04-25T23:17:27","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=5804"},"modified":"2017-04-25T19:17:57","modified_gmt":"2017-04-25T23:17:57","slug":"salmon-pasta-with-green-goddess-pesto-from-thewoksoflife-com","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2017\/04\/25\/salmon-pasta-with-green-goddess-pesto-from-thewoksoflife-com\/","title":{"rendered":"Salmon Pasta with Green Goddess Pesto from thewoksoflife.com\/"},"content":{"rendered":"<ul>\n<li>1 large handful of basil (about 1 cup chopped)<\/li>\n<li>1 l<a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=5805\" rel=\"attachment wp-att-5805\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-5805\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/04\/salmon-pasta-17-218x300.jpg\" alt=\"\" width=\"218\" height=\"300\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/04\/salmon-pasta-17-218x300.jpg 218w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/04\/salmon-pasta-17.jpg 600w\" sizes=\"auto, (max-width: 218px) 100vw, 218px\" \/><\/a>arge handful of parsley (about 1 cup chopped)<\/li>\n<li>1 small handful of dill (about \u00bd cup chopped)<\/li>\n<li>1 small bunch of chives (about \u00bd cup chopped)<\/li>\n<li>2 scallions, chopped into 1-inch pieces<\/li>\n<li>The leaves from 3 stalks of tarragon (stems discarded)<\/li>\n<li>Juice of half a lemon<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bc teaspoon black pepper, plus more to taste<\/li>\n<li>\u00bd cup extra virgin olive oil, plus 2 tablespoons<\/li>\n<li>1\u00bd pound salmon fillet<\/li>\n<li>1 pound dried fettuccine<\/li>\n<li>2 tablespoons butter<\/li>\n<li>6 cloves garlic, finely chopped<\/li>\n<li>\u2153 cup capers, drained and roughly chopped<\/li>\n<li>1 cup heavy cream<\/li>\n<li>2 cups frozen peas<\/li>\n<li>Zest of a whole lemon<\/li>\n<li><\/li>\n<li class=\"instruction\">First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.<\/li>\n<li class=\"instruction\">Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it\u2019s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.<\/li>\n<li class=\"instruction\">Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.<\/li>\n<li class=\"instruction\">While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.<\/li>\n<li class=\"instruction\">Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.<\/li>\n","protected":false},"excerpt":{"rendered":"<p>1 large handful of basil (about 1 cup chopped) 1 large handful of parsley (about 1 cup chopped) 1 small handful of dill (about \u00bd cup chopped) 1 small bunch of chives (about \u00bd cup chopped) 2 scallions, chopped into &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2017\/04\/25\/salmon-pasta-with-green-goddess-pesto-from-thewoksoflife-com\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,85,38,188],"tags":[118,162,181,191,160,282,825,28,59,4,119,103,44],"class_list":["post-5804","post","type-post","status-publish","format-standard","hentry","category-entree","category-fish","category-pasta","category-salmon","tag-basil","tag-butter","tag-capers","tag-chives","tag-cream","tag-dill","tag-fettuccine","tag-garlic","tag-lemon","tag-main","tag-olive-oil","tag-peas","tag-scallions"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5804"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5804\/revisions"}],"predecessor-version":[{"id":5807,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5804\/revisions\/5807"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}