A beneficial combination of chia seeds and salmon for increasing your Omega 3's!
Ingredients
1 tbsp
Chia seeds
3 tbsp
Chicken broth (stock), low sodium
1/3 cup whole
Almonds, raw
2 clove(s)
Garlic
(peeled & smashed)
1 bunch
Basil, fresh
1/4 tsp
Sea salt, fine
1/4 tsp
Black pepper
1/4 cup
Extra virgin olive oil
2 medium
Zucchini
(spiralized or peeled with vegetable peeler)
2 can
Salmon, chum (keta), canned, drained solids with bone, unsalted
Instructions
In a small bowl, whisk together the chia seeds and chicken broth. Let stand for about 20 minutes.
Place the almonds, garlic, basil, salt, and pepper in a food processor (or blender) with the chia gel. Pulse to coarsely chop. Keep the processor on as you drizzle in the olive oil in a steady stream until incorporated.
Taste and adjust seasonings. Reserve 1/4 cup of pesto and refrigerate the remainder in an airtight container.
In the meantime, prepare zucchini noodles by slicing the ends of the zucchini and placing them in your spiralizer. Turn the spiralizer while pushing the zucchini into it to create the noodles.
Combine pesto, zucchini noodles and canned salmon in a bowl and toss until coated.
Notes:
Storage Tips:
Pesto can be stored in an airtight container in the fridge for up to 3 days or freeze for up to 3 months for later use.
