Super Omega Salmon Recipe with Sacha Inchi Nut Pesto (Get All Your Omegas!)

Emily Monaco — Thu, 08 Feb 2018 09:00:15 +0000

iStock/-ivinst-

Sacha inchi is a superfood sweeping the nation: this South American nut is known for its excellent balance of omega 3, 6, and 9, not to mention its richness in protein. It’s no wonder it’s reaching great heights in culinary circles.

There’s just one small caveat: for some, the earthy flavor of sacha inchi takes a bit of getting used to. Luckily, when this little nut is paired with other stronger flavors – like rich salmon – its natural butteriness really shines through.

In this recipe, sacha inchi nuts take the traditional place of pine nuts in a delicious, slightly peppery winter pesto, made with baby spinach and arugula. It’s the perfect topping for baked salmon fillets for an easy, healthful weeknight recipe that only takes about half an hour to make.

If you can’t find sustainably farmed salmon, any fish in the salmonid family will do nicely as a substitute. Consider using trout or arctic char for the same rich flavor and texture.

Salmon with Sacha Inchi Nut Pesto

Serves 4

Ingredients

1/2 cup sacha inchi nuts
2 cloves garlic, peeled and roughly chopped
3/4 cup baby spinach
3/4 cup arugula
1/2 cup extra-virgin olive oil
2 ounces Parmesan cheese, grated
salt and pepper, to taste
4 salmon fillets

Directions

Preheat the oven to 400 degrees Fahrenheit.

Make the pesto. Combine the sacha inchi nuts and garlic in a mini food processor (like a Magic Bullet) and process until broken down but not puréed. Add the spinach and arugula and process for another 5-10 seconds, then add the olive oil in three parts, processing well after each addition. Remove the pesto from the processor, fold in the cheese, and season with salt and pepper as needed.

Arrange the salmon fillets on a baking sheet covered with a sheet of parchment paper. Divide the pesto equally among the fillets, spreading it in an even layer.

Bake for 15 minutes, then remove from the oven and allow to rest 5 minutes before serving.

The post Super Omega Salmon Recipe with Sacha Inchi Nut Pesto (Get All Your Omegas!) appeared first on EcoSalon.

Superfood Salad With Beet-Pickled Eggs and Candied Sacha Inchi Nuts

Emily Monaco — Tue, 23 Jan 2018 09:00:59 +0000

The perfect winter salad boasts a combination of sweet and savory, crisp and soft, and a whole lot of color. This recipe ticks all the boxes: beet-pickled eggs lend a vibrant hue to mesclun greens and crisp Granny Smith apple, and candied sacha inchi nuts add richness, crunch, and a touch of sweetness.

Sacha inchi nuts are a relatively new superfood, at least in the U.S., but these little marvels have a long history in South America and Southeast Asia. Also known as mountain peanuts, sacha inchi nuts boast the highest source of plant-based omega 3s in the world and also contain more protein than almonds.

Some sources claim that sacha inchi’s flavor takes a bit of getting used to: while it starts off nutty and buttery, it does have an earthy finish that some go so far as to call fishy. That said, when they’re caramelized in dark honey with a touch of spice, they boast a much nicer flavor balance that makes them the perfect addition to this salad.

The beet-pickled eggs take two days to be ready, so be sure to plan ahead. You could also use plain hard-boiled eggs in a pinch, but the bright magenta that comes from the beets is what makes this salad truly irresistible.

Superfood Salad with Beet-Pickled Eggs and Candied Sacha Inchi Nuts

Serves 2

Ingredients

2 hard-boiled eggs
1 roasted red beet
1 cup distilled vinegar
1 cup water
1 teaspoon honey
2 tablespoons dark honey (buckwheat or chestnut)
1 tablespoon hazelnut oil
1 large handful (about 1/3 cup) sacha inchi nuts
1 pinch fleur de sel
1 pinch chile de arbol powder
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt and pepper, to taste
3 cups mesclun greens
1 Granny Smith apple, thinly sliced

Directions

Two days before serving, peel the hard-boiled eggs and quarter the beet. Place them in a glass container large enough to contain them without allowing them to touch. Combine the vinegar, water, and honey. Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does. Cover and refrigerate for two days.

The day of: combine the dark honey, hazelnut oil, sacha inchi, fleur de sel, and chile powder in a large nonstick pan. Heat over high heat until the honey bubbles and the sacha inchi nuts just begin to brown. Remove from the heat and use a spatula to remove the sacha inchi nuts and set them on a silpat or greased piece of parchment paper to cool.

Meanwhile, whisk together the oil, vinegar, mustard, and salt and pepper to make a vinaigrette. Toss with the mesclun.

Make a bed of mesclun greens on the serving plate, and top with the halved eggs, sacha inchi, and apple.

The post Superfood Salad With Beet-Pickled Eggs and Candied Sacha Inchi Nuts appeared first on EcoSalon.

omega-3 – EcoSalon

Super Omega Salmon Recipe with Sacha Inchi Nut Pesto (Get All Your Omegas!)

Salmon with Sacha Inchi Nut Pesto

Superfood Salad With Beet-Pickled Eggs and Candied Sacha Inchi Nuts

Superfood Salad with Beet-Pickled Eggs and Candied Sacha Inchi Nuts