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



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


  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



Leave a Comment