Le Fit – Roasted Salmon

[Salmon and fried rice]

2 salmon fillets

1/4 cup (60 ml) of roasted camelina seeds Signé caméline

2 cups (250 ml) of basmati rice, cooked

1 bok choy

[Vinaigrette]

4 green onions, finely chopped

2 tbsp. (30 ml) of fresh cilantro, chopped

1/4 cup (60 ml) of light soy sauce

2 tbsp. (30 ml) of maple syrup

1 tbsp. (15 ml) of roasted camelina oil Signé caméline

1 tbsp. (15 ml) of roasted camelina seeds Signé caméline

1 tbsp. (15 ml) of rice vinegar

1 tbsp. (15 ml) of grated ginger

Sriracha, to taste

1. Preheat the oven to 325 °F (170 °C).
2. In a plate, put the roasted camelina seeds. Season with salt and pepper and mix well. Then place the salmon fillets on the plate and coat 3 sides with the flesh to make a camelina crust.
3. In a skillet over high heat sprayed with oil, sear the salmon fillets for 30 seconds on each side. Handle with Care.
4. On a baking sheet lined with parchment paper, place the salmon fillets and bake for 8 to 12 minutes, depending on the size of the fillets and the desired doneness.
5. In a glass bowl, put all the dressing ingredients. Mix well and set aside.
6. Finely chop the bok choy, taking care to separate the green part from the white part. Reserve.
7. In a pan over medium heat sprayed with oil, put the white part of the bok choy. Season with salt nd pepper and cook for 5 minutes.
8. Then add the green part of the bok choy, the cooked basmati rice and half the vinaigrette to the pan. Continue cooking for 2 minutes.
9. Serve the bok choy fried rice with the camelina crusted salmon fillets and an additional drizzle of vinaigrette.

Tip :
Do not hesitate to substitute cilantro with flat-leaf parsley. On the other hand, the addition of a fresh herb in this recipe is essential to accentuate the herbaceous taste of the camelina, which is at the heart of this Asian-inspired grilled dish.

Picture and recipe credit: Le Fit Cook