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Issue 55: Recipes That Are Chock Full of Omega-3s

Tuna Tahini Salad
  6-8 servings

2 large cans water packed tuna, drained and flaked
1⁄4 teaspoon cayenne pepper
2 cups tahini sauce (see recipe below)
4 medium onions, thinly sliced
melted butter and extra virgin olive oil
1⁄3 cup toasted pine nuts
cilantro sprigs for garnish
toasted, sprouted, or sourdough bread or sprouted crackers

Mix tuna with cayenne pepper and 1 cup sauce. Meanwhile, strew the onions on an oiled cookie sheet, brush with mixture of melted butter and olive oil, and bake at 375 degrees until crispy. Mound tuna on a platter. Scatter onions and pine nuts on top. Garnish with cilantro and serve with dehydrated, sprouted whole grain crackers and remaining sauce.

Tahini Sauce

2 cloves garlic, peeled and coarsely chopped
1 teaspoon sea salt
1⁄2 cup tahini
1 tablespoon unrefined flax seed oil
1 cup water
1⁄2 cup fresh lemon juice

Place garlic in food processor with salt. Blend until minced. Add tahini and flax oil and blend. Using attachment that allows addition of liquids drop by drop, and with motor running, add water. When completely blended, add lemon juice all at once and blend until smooth. Sauce should be the consistency of heavy cream. If too thick, add more water and lemon juice.

Source: Sally Fallon, author of Nourishing Traditions


Salmon and Mixed Greens
  4 servings

1 1⁄2 pounds fresh salmon filet
extra virgin olive oil
lemon juice
sea salt and freshly ground pepper
2 tablespoons unbleached flour
1⁄2 teaspoon paprika
6 cups baby lettuces, or mixed greens such as watercress or Mache
1 red pepper, seeded, cut into a julienne and sautéed in olive oil
1 pound brown mushrooms, washed, dried very well, sliced and sautéed in butter
and olive oil
3⁄4 cup basic salad dressing of your choice

Brush salmon with olive oil. Squeeze on lemon juice and rub in pepper. Sprinkle on sifted flour and paprika. Bake at 350 degrees for about 10 minutes. Place under broiler for another 2 minutes until just lightly browned. Meanwhile, mix greens with dressing and divide between four plates. Make a mound of red peppers and mushrooms on each plate, place a portion of salmon on each mound of greens, and pour pan juices over. Serve immediately.

 Source: Sally Fallon, author of Nourishing Traditions


Wood–Grilled King Salmon with Ricotta Gnocchi Chanterelle Mushrooms and Fava Beans
  1 serving per salmon filet

salmon filets
flat leaf parsley
extra virgin olive oil
fava beans
saffron aioli
roasted red peppers

Take salmon filets and sprinkle well with salt. Take herbs such as fennel, flat leaf parsley, chervil, thyme, chives, basil, etc., (but reserve some for later) and toss in extra virgin olive oil and cover in bowl. Put a weight on top and refrigerate for 12 to 24 hours.

Rinse salt off filets and re-season with reserved chopped herbs and some more olive oil. Grill filets over a hot fire until rare. Do not overcook, or they will be dry. Wash dirt off of chanterelle and lightly squeeze out excess moisture. Warm sauce pan with extra virgin olive oil, toss in chanterelles, cook until soft. Add a little chopped herbs such as marjoram, thyme, rosemary, and toss in fava beans (shelled and blanched until soft). Season with chopped clove of garlic, salt and pepper, and drizzle on more oil if desired.

Cook your favorite gnocchi recipe and place on plate. Spoon chanterelles and fava beans over gnocchi. Put salmon on top and drizzle the juices from the mushrooms around the plate. Garnish with saffron aioli, chervil, roasted red peppers, etc.

Source: Mike and Margie Perrin of 11 Maple Street



This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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