Tag Archives: omega-3

Salmon with Pomegranate Salsa

I love to prepare healthy fish dishes in the winter, particularly recipes that use fruit (so I can pretend it isn’t freezing outside).  This is one of my favorite fish/fruit preparations and find it is best with salmon, although firm white fish will also work.

Marinated Salmon

Ingredients:

  • 1LB     Salmon fillets (4 fillets, preferrably wild salmon, can substitute bass, cod or snapper)
  • 2 TB    Lucini Garlic-Infused Extra-Virgin Olive Oil
  • 1 tsp   Cayenne Pepper (can substitute chili powder or paprika)
  • 4 TB    Lime Juice (fresh, can substitute orange juice)
  • 1/3 C  White Wine
  • Salt
  • Black Pepper
  • 1 C       Pomegranate arils (seeds)
  • 1 TB    Jalapeno Pepper (seeded and chopped small)
  • 1/2 C  Yellow Bell Pepper (chopped small, can substitute red or green, but yellow is the best visually)
  • 1/4      Onion (chopped small, if you have time, allow the onion to sit for 10 minutes in ice-water, then drain well)
  • 1/4 C  Cilantro (fresh leaves, chopped small)
  • 2 TB    Lucini Basil-Infused Olive Oil
  • 2 TB    Lucini Pinot Grigio White Wine Vinegar
  • 3 TB    Lucini Extra-Virgin Olive Oil

Preparation:

Combine the garlic-infused olive oil, garlic, cayenne pepper, 2 TB lime juice, white wine and salt.  Mix well in a bowl large enough to hold the fish.  Add the fish and allow to fish marinate for 1 to 2 hrs.  Meanwhile to prepare the pomegranate salsa — combine the pomegranate,  2 TB lime juice, onion, cilantro, jalapeno peppers, vinegar and basil olive oil.  Add salt, pepper and more lime juice to taste.  Mix the salsa well and let it rest refrigerated until ready to use.  Heat the remaining 3 TB olive oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.   Serve with the pomegranate salsa.

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Spinach and Pomegranate Salad

This simple and colorful dish will look and taste great on your Rosh Hashanah table and matches well with these recipes for brisket and green beans.  The pomegranate, turmeric and olive oil provide a  powerful antioxidant combination.

anvil

Ingredients:

  • 1/4 C     Lucini Pinot Noir Vinegar
  • 1              Onion (sweet, small, thinly sliced)
  • 1/4 tsp  Paprika (smoked or sweet, optional)
  • 1/4 tsp  Turmeric (optional)
  • 1/2 tsp  Sea Salt (kosher salt will work in a pinch)
  • 1/2 tsp  Black Pepper (fresh, ground)
  • 1/2 C      Lucini Extra Virgin Olive Oil
  • 3 TB        Lucini Garlic Infused Extra Virgin Olive Oil
  • 8 C           fresh Spinach (baby spinach or chopped large)
  • 1 C           Walnuts (chopped coarsely)
  • 1/2 C      Pomegranate seeds
  • 2              Eggs (hard boiled, sliced, optional)

Preparation:

In a small skillet over low heat, toast the walnuts until fragrant – 5-7 minutes.  Allow the walnuts to cool.

In a medium bowl, combine the vinegar, onion, paprika, turmeric, salt and pepper.  In a slow, steady stream, whisk in the oils until emulsified. Adjust the ingredients to fit your taste.

Coat the spinach with the vinaigrette, mixing well for even distribution.  Sprinkle with the toasted nuts and pomegranate seeds, then toss again, making sure the pomegranate and nuts don’t collect at the bottom of your bowl.  Garnish with the egg slices, if using.

Salmon with Cucumber Vinaigrette

Salmon is one of my favorite fishes (especially Wild Salmon) to cook and eat.  It is very versatile – great poached, sauteed or grilled, in a cream sauce or lightly spiced with a spritz of lemon.  This preparation is incredibly simple – just 3 ingredients and 3 steps.  Jazz up Lucini’s award-winning Cucumber Vinaigrette with some fresh dill, spread it on the salmon and bake.  That’s it!!  The dish is guaranteed to impress your friends and family.  (Who says you have to divulge your secret sauce?)  For even more sophistication, add some rinsed capers to your marinade.

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.   It is also a great source of selenium, protein and Vitamin D.  Remember that Wild Salmon is much preferable to farmed – it tastes so much better better and has more nutritional value.

This recipe is for 2 servings, but it is easy to adjust for any number of fillets.  For example, if you want four servings, just use four fillets, one cup of the vinaigrette, 2 TB dill and 1/4 tsp of each spice.

Ingredients:

  • 2              Salmon fillets (about 6 oz. each, Arctic Char and Trout will work as well)
  • 1/2 C      Lucini Delicate Cucumber Vinaigrette
  • 1 TB        Dill (fresh, or 1 tsp dried)
  • 1/8 tsp  Turmeric (optional)
  • 1/8 tsp   Salt
  • 1/8 tsp   Black Pepper (fresh, ground)
  • 1 tsp        Lucini Extra Virgin Olive Oil

Preparation:

Wash and dry your salmon pieces.  Mix the vinaigrette with the dill, turmeric, salt and pepper.  Preheat your oven to 400 degrees.  Spread the marinade on the fish and allow it to sit at room temperature for 15 minutes.  Grease the bottom of an oven-safe dish or pan with the olive oil and bake the salmon until it is opaque – about 15 minutes.   Top with any excess vinaigrette and serve.

Syracuse Salt Potatoes recipe

One of the dishes I remember well from my youth is Salt Potatoes.  They were particularly wonderful when served outdoors – BBQ, picnic, pot luck, etc.  It turns out that they are particular to Central New York, especially the Syracuse area.  While they are normally served with a melted, partially-clarified butter, I prefer them with olive oil, which adds more of a flavor compliment (and I am a butter lover).  They are awesome with the new Lucini infused olive oils – each adds a different complexity to this wonderful potato preparation.  I remember some families added fresh chives, basil or thyme leaves, but the infused oils provide even more flavor.

The recipe really couldn’t be any simpler and when you use a young potato, particularly fresh from a garden or farmer’s market, you really have a knockout side dish.  This is nice to have in your repertoire for times when you would like a change from baked or mashed potatoes.

Ingredients:

Thats a lot of Salt Potatoes!

Thats a lot of Salt Potatoes!

6 C     Water

1 C      Kosher Salt

2 LB   Potatoes (new, young, red bliss, etc.  should be consistent in size)

1/4 C  Butter (or Lucini Infused Extra Virgin Olive Oil)

Preparation:

Add the salt to the water and bring to a boil.  Add the potatoes and cook until tender (keep track of the smaller potatoes and removing any before overcooking) – about 20 minutes.  Strain any access water from the potatoes and then toss in butter, or better yet, one (or a selection) of the Lucini infused olive oils.

Bloody Mary recipe

Just in time for Fathers’ Day, here is a tasty Bloody Mary recipe.  I love the new Lucini Infused olive oils and have been working on creative ways to get more of them into my belly.  Here, three of the infuseds mix with tomatoes and a bit of horseradish, salt and pepper to create my favorite Bloody.  I think the drink stands up fine without the worcestershire sauce and celery salt, but in my testing most people preferred the drink with those traditional ingredients, so they are included below.

A lot of places, including the King Cole Bar in midtown NYC, claim to be the ‘birthplace’ of the Bloody Mary, but it is more likely that the drink developed over time rather than in a single birth.  What began as a simple vodka and tomato juice added different ingredients until the tasty beverage we know today was achieved.

I was worried that the olive oil would separate in the drink, but the emulsification held and the drinks look great!

This Bloody Mary is best enjoyed outdoors ...

This Bloody Mary is best enjoyed outdoors ...

Ingredients:
2 C     Lucini organic tuscan plum tomatoes
1 TB  Lucini chili infused extra virgin olive oil
1 tsp  Lucini basil infused extra virgin olive oil
1 tsp  Lucini lemon infused extra virgin olive oil
2 jiggers ice-cold vodka (two large shots, not the little 1oz)
Dash of worcestershire sauce
Ground black pepper (to taste)
Horseradish (to taste)
Celery Salt  (to taste)
Cayenne pepper (to taste)
Sea Salt (to taste)

Preparation:
Combine the tomatoes, oils, vodka, worcestershire sauce and black pepper into blender and puree.   Stir in the horseradish and celery salt, to taste.  Mix together well the celery salt, cayenne and sea salt mixture in a small bowl or plate. Dip the glass rims into water and then the salt/spice mixture.  Fill the glasses with good quality ice.   Add the Bloody Mary mixture.   Garnish generously (see below).

Garnishes:
Celery stalk
Pickled Green Beans
Pickled Asparagus
Basil (leaves and stalk)
Cerignola Olives (all 3 colors)
Crab Leg
Oyster
Bocconcini
Pepperoncini
Special Pickles (Homemade, Guss’, McClure’s…)
Anchovy
Bay Leaf
Shrimp
Scallion
Pickled or fresh carrot
Lemon Wedge

Pesto

Why flax seeds?  I have been reading a lot about omega 3 lately and trying to work it into my diet more often (rather than relying solely on supplements).  One of the best sources of omega 3 is ground flax seeds and thinking about the groundness of the seeds led me to pesto – the root of the word is the same as pestle and both derive from the Latinpestâ” (to pound or crush).  It seems that many people have negative connotations for flax seeds – that the texture is weird or flavor will be unpleasant.  But, i’ve tested this recipe on some discerning palates and everyone thought that the nuts used were either 100% walnuts or a mixture of walnuts and pine nuts.  Be sure to taste before and after adding the salt – I usually avoid salt in pesto recipes, but because the Lucini Stravecchio Parmigiano Reggiano is so rich and flavorful and has less of a salty profile than generic Parmigiano Reggiano, I do add salt to this preparation.  As always find it better to start with a little less – you can add more, but if you start with too much, fixing the taste is difficult.

pesto

Ingredients:

Preparation:

Grind the flax seeds.  Combine the garlic, flax seeds, walnuts and salt in a food processor (or a mortar and pestle, for a more ‘authentic’ consistency) and blend until the mixture forms a paste.  Slowly drizzle in the olive oil, blending slowly.  Add the Parmigiano 1 tablespoon at a time, blending for short beats until the mixture forms a thick paste.  The pesto can be put in a container, topped with a thin layer of extra-virgin olive oil and then stored for several weeks in the refrigerator.  Without this preservation layer, the pesto discolors very quickly and the garlic flavor will turn bitter in a matter of days.

Mango & Quinoa Salad

This is an incredible easy and very tasty quinoa recipe.  Quinoa is a high protein food and the proteins we get in quinoa also include fiber, carbs, and phytochemicals that protect against disease.  The mango adds a bright flavor, along with healthful vitamins and minerals, including: Potassium and Vitamins C, A and B6.  Grind some flax seeds, throw them in and you will add considerable omega-3, without inflammation promoting omega-6 acids!

quimang

Ingredients:

  • 1 C          Quinoa
  • 2 C          Water
  • 1/4 tsp  Salt
  • 1              Mango, chopped
  • 1/2 C      Cucumber, chopped small
  • 2 TB        Flax Seeds, ground (optional)
  • 3 TB        Pumpkin Seeds, roasted
  • 3 TB        Extra Virgin Olive Oil
  • 1 tsp       Turmeric
  • 1 tsp       Curry Powder
  • Black Pepper, ground
  • 1              Lime, juiced
  • 1 TB        Pinot Grigio Italian Wine Vinegar
  • 2 TB        Cilantro, chopped

Preparation:

Wash the quinoa and then toast in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, about 4-5 minutes.  Boil the toasted quinoa in salted water for 10 minutes, then let the quinoa sit until it absorbs all the water.  Fluff with a fork and let it cool to room temperature.

Peel the mango and cut into cubes.   Dice the cucumber, and add to mango along with the flax and roasted pumpkin seeds.

Mix the lime juice and vinegar with the curry powder, turmeric, salt and pepper.  Emulsify the olive oil into the dressing and then add the cilantro and stir well.

Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and mix well until well distributed.