Advantages for the home cook: High smoke point 475F -- Use it for searing, frying and grilling -- Slow to go rancid -- Long shelf life without refrigeration -- High in vitamin E and antioxidants -- Fresh green and nutty flavour.
Camelina oil pairs wonderfully with spring vegetables such as asparagus, baby greens and fiddleheads. Here's a camelina-inspired dinner for two:
Steelhead Trout Fillets
Heat oven to 350F. Cut one fillet into 2 or 3 pieces. Season with salt and pepper. In a heavy frying pan, heat 1 tbs butter and 1 tbs natural camelina oil. When hot, place the trout fillets skin side down. Sear until the skin is crisp, about 5 minutes. Place the pan in the oven to complete the cooking process, about 4 minutes. Carefully lift the fish from the pan so the skin remains intact.
Boil a small saucepan of salted water. Add 1 1/2 cups of fresh fiddleheads, stems trimmed. Boil 2 minutes and drain well. In a skillet, heat on medium 2 tbs roast onion and basil flavoured camelina oil. Briefly sauté 1/4 cup chopped walnuts until fragrant. Add fiddleheads. Season with salt if desired. Sauté 4-5 minutes. Fiddleheads may absorb the oil before they’re cooked, so be prepared to add more oil as needed. Remove from heat. Add a squeeze of lemon and shavings of parmesan cheese. This method also works for asparagus and green beans.
Make a dressing by briskly whisking together 1 tbs lemon juice, 1/2 tsp mustard, pinch of salt and 1 tbs plus 1 tsp natural camelina oil. Gently toss with 2 cups of chopped baby spring greens. The salad in the picture includes spinach, sunflower, orach, dandelion, arugula, mustard sprouts and one red spring onion.