Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Grilled salmon with camelina seeds and watermelon salsa

Written by Chantal Van Winden

• 

Posted on August 30 2023

Preparation: 20 minutes | Cooking: 1 5 minutes | Servings: 4 servings

Nut free | without egg

Ingredients:

Salmon

60 ml (1/4 cup) plain camelina seeds Signé Caméline

30 ml (2 tbsp.) maple syrup

15 ml (1 tbsp.) balsamic vinegar

15 ml (1 tbsp) camelina oil Signé Caméline

5 ml (1 tsp) Espelette pepper

Salt to taste

4 salmon fillets, 150 g (1/3 lb) each, skin removed

1/2 container of arugula (142 g)

Watermelon Salsa

310 ml (1 1/4 cup) diced watermelon

125 ml (1/2 cup) crumbled feta

30 ml (2 tbsp.) chopped fresh mint

30 ml (2 tbsp.) camelina oil Signé Caméline

1 Lebanese cucumber, diced

1 lime (zest and juice)

1/4 small red onion, diced

Salt and pepper to taste

Preparation:

  1. Preheat the oven to 205°C (400°F).
  2. In a bowl, mix the camelina seeds with the maple syrup, balsamic vinegar, oil and Espelette pepper. Salt.
  3. On a baking sheet lined with parchment paper, place the salmon fillets. Cover with camelina seed mixture.
  4. Bake for 12 to 15 minutes.
  5. Meanwhile, mix salsa ingredients in a bowl.
  6. Divide the arugula between plates. Place a salmon fillet on each plate, then garnish with watermelon salsa.

Recipe credit: Pratico-Pratiques

Comments

0 Comments

Leave a Comment