Salmon w/ Hazelnuts & Pineapple

Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids – conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension.  This preparation compliments the naturally full flavor of salmon with the earthy, bass notes of Lucini’s Roasted Hazelnut & Extra Virgin Vinaigrette and the slightly sharp sweet and sour of pineapple.  The bell pepper and roasted hazelnuts add visual and textural complexity.

If possible, you should use wild salmon for this dish.  Farmed salmon is lower in omega-3s and often contains PCB and other contaminants and remnants of drugs or other chemicals used in the salmon farms.

Ingredients:

• 1 lb            Salmon fillets
• 1/4 cup   Lucini Roasted Hazelnut & Extra Virgin Vinaigrette
• 1/4 cup   Soy sauce
• 1 Tb          fresh Lemon juice
• 1/4 tsp    Turmeric
• 1                 Bell Pepper (cut into thin strips)
• 1/2 cup   Pineapple (large chop of fresh or organic canned without syrup)
• 1/4 cup   Hazelnuts (roasted, chopped)
• 2 Tb          Lucini Extra Virgin Olive Oil

Preparation:

Wash and dry salmon and place in a coverable bowl.  Emulsify the vinaigrette, soy sauce, lemon juice and turmeric.  Reserve 1/2 of this mixture and pour the other 1/2 over the fish.  Cover salmon and refrigerate for 35-45 minutes.

While the salmon marinates, roast the hazelnuts in a 450 degree oven for about 10 minutes until the skins begin to blister.  Allow nuts to cool and then chop and save.

Remove salmon from refrigerator.  Heat 1 Tb of olive oil in a non-stick pan and then add salmon to the pan skin side down.  Oil another smaller pan on the bottom and immediately place this other pan on top of the fish to keep the fish from curling during the cooking process.  Cook for 4 minutes with the skin down, then turn the salmon over and cook skin side up for two more minutes.

While you cook the fish, heat the other 1 Tb of olive oil in another pan.  When the pan is hot, add the peppers, pineapple and reserved marinade and saute for 2 minutes.

To serve, top each 1/4 lb serving of salmon with a corresponding 1/4 of hazelnuts, peppers, pineapple and sauce from your pan.

Simple Sardine & Bean Salad

Sardines, beans, turmeric and flax seeds are four tasty sources of nutrients.  I like to use fresh beans, but sometimes they can be hard to find.  This recipe packs a protein punch, and anchors a quick lunch or dinner when paired with a green salad or some dark, leafy greens.  Lucini Cherry Balsamic Vinaigrette adds a perfect, bright splash to counter the potential heaviness of the beans and fat of the fish.  And while sardines, beans and flax seeds may sound like the building blocks of a bland, “health over flavor” meal, this dish cedes no points in the taste department.

Ingredients:

• 1      can   Olive Oil packed Sardines (drained)
• 1      can   Organic Beans (Red or White Kidney, Black, Fava, Cannelini or Adzuki – use 1.5 C fresh, if possible)
• 1/4 cup   Sun-dried Tomatoes (sliced crosswise)
• 1                Scallion (green and white parts chopped)
• 1/3 cup   Lucini Cherry Balsamic & Rosemary Vinaigrette
• 1/4 tsp    Salt
• 1/4 tsp    ground Paprika (preferably smoked)
• 1/8 tsp    ground Black pepper
• 1/2 tsp    ground Turmeric
• 1      Tb     Flax seeds, ground (optional)
• 1      Tb     Lucini Basil-infused Extra Virgin Olive Oil

Preparation:

Combine the first eight ingredients in a bowl and mix well.  Add more salt, pepper or paprika to taste.  Cover bowl and rest in refrigerator for at least 30 minutes.  Remove and mix in flax seeds and olive oil before serving.

This dish was inspired, in part, by Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid.