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.
Nutty Fiddleheads
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.
Spring Salad
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.
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