Grilled salmon with camelina seeds and watermelon salsa

nut-free | egg-free

Salmon

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

30 ml (2 tablespoons) maple syrup

15 ml (1 tablespoon) balsamic vinegar

15 ml (1 tablespoon) Signé Caméline camelina oil

5ml (1 teaspoon) Espelette pepper

Salt to taste

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

1/2 142 g arugula

Watermelon salsa

310 ml (1 1/4 cup) diced watermelon

125 ml (1/2 cup) crumbled feta

30 ml (2 tbsp.) freshly minced mint

30ml (2 tbsp.) Signé Caméline camelina oil

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. Season with salt.
3. Place the salmon fillets on a baking tray lined with parchment paper. Cover with the camelina seed mixture.
4. Bake for 12 to 15 minutes.
5. Meanwhile, mix the ingredients for the salsa in a bowl.
6. Divide the arugula among the plates. Place a salmon fillet on each plate, then top with the watermelon salsa.

Recipe credit: Pratico Pratique