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.

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

This grilled salmon panini recipe with cream cheese calls for chives, parsley, and tarragon, but use any herbs you like, especially what’s in season–or, better yet, what’s growing in your garden. Add them to your favorite organic cream cheese, or make your own. Homemade herbed cream cheese is infinitely better than store-bought versions, and healthier, too. 

Look for a crusty sourdough loaf for this panini recipe as it will hold up well with the grilled salmon.  Make extra, as you’re likely going to be asked to share.

Grilled Salmon Panini Recipe with Cream Cheese

Makes 2 sandwiches

Ingredients

sourdough bread, 4 slices, each about 1/2-inch thick
olive oil, 2 tbsp
salmon fillets, 2 (about 5 oz each), skinned and flattened to about 1/2 inch thick
herbed cream cheese
baby arugula leaves, 1/2 cup (1/2 oz)

Directions

1. Preheat the sandwich grill. Season the salmon fillets with salt and pepper. Drizzle both sides with 1 tbsp oil. Place the salmon on the grill, close the top plate, and cook until the salmon is opaque throughout, 3–5 minutes. Transfer the salmon to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush 1 side of each bread slice with the remaining 1 tbsp oil, then spread the unoiled sides with the herbed cream cheese, dividing it evenly. On 2 of the bread slices, layer the salmon fillets and arugula, dividing them evenly. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese is melted, and the arugula is barely wilted. Serve.

Perfect Panini, Jodi Liano

(Weldon Owen), July 16, 2013

Photographs by Maren Caruso

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As we mentioned earlier this week, Seafood Watch has given the green light to the very first farmed salmon – as long as it’s Coho that was farmed in a closed system in the US. To celebrate, here’s a rustic, simple, and healthy recipe using salmon. Think French bistro and serve with a red Rhone.

The walnut oil in the dressing is a nice (and expensive) Frenchy touch. If you don’t want to spring for it, simply replace it with an equal amount of olive oil.

You can also use MSC Certified wild salmon in this recipe if you have access to it and it’s in your budget. Though populations are down, I feel okay about eating a small portion as a once-in-a-while treat. That’s why this is a great recipe – the lentils are substantial enough that a small portion of fish is very satisfying.

Another option is Arctic Char, an aquaculture relative of salmon that also gets the green light from Seafood Watch. It’s a rich, delicious substitute that behaves a lot like salmon in the kitchen.

Seared Salmon over Warm Lentil Salad

Serves 4

3/4 cup French green lentils
1/2 of a small yellow onion, chopped
1 celery stalk, chopped
1-2 cloves garlic, chopped
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
1/4 cup olive oil
2 tablespoons walnut oil (optional)
1/4 cup chopped fresh parsley
4-4-oz  salmon fillets
Salt and freshly ground pepper
Frisée lettuce for serving

Preheat the oven to 400 degrees.

Place lentils in a medium saucepan with 2 1/2 cups water, onion, celery, garlic and a pinch of salt and bring to a boil. Reduce heat and simmer for 25-30 minutes until lentils are tender.

Meanwhile, whisk together the vinegar, lemon juice, mustard and shallot with a little salt and pepper. Slowly drizzle in the oils, whisking continually, until the dressing comes together. Set aside.

During the final 10 minutes of the lentil cooking time, season the fish with salt and pepper and heat a heavy ovenproof skillet or cast iron pan over medium high heat. Do not use a nonstick skillet. Sear the salmon for about 3-4 minutes per side until brown on the bottom and cooked about halfway up the sides. Carefully flip with a spatula and transfer to the oven for 5-10 minutes to finish. Check the fish after a few minutes. When done, it should be opaque, but moist all the way through and darker red in the very center.

When the lentils are tender, drain them well and toss while still warm with a generous amount of the dressing. Mix in fresh parsley and season to taste with salt and pepper.  Toss in some frisée and mound the lentils on plates. Serve the salmon atop the lentils. Leftover dressing will keep for 1-2 weeks refrigerated.

Recipe copyright Vanessa Barrington 2010. Please use organic, local ingredients whenever possible.

Photo © Robin Locker – My Melange

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