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
(minced)
1 bunch
Basil, fresh
(about 4 cups firmly packed)
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)
1 can
Salmon, chum (keta), canned, drained solids with bone, unsalted
Instructions
In a small bowl, whisk together the chia seeds and chicken broth and let stand for about 20 minutes to make a chia gel.
Meanwhile, prepare zucchini noodles by slicing the ends of the zucchini and placing it on your spiralizer. Turn the spiralizer while pushing the zucchini into the spiralizer to create the noodles.
To make the pesto, place the almonds, garlic, basil, salt, and pepper in a food processor (or blender) with the chia gel and 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 as needed
Reserve 1/4 cup of pesto and refrigerate the remainder in an airtight container.
In a bowl, combine the pesto, zucchini noodles, and canned salmon. Mix until the noodles and salmon are well coated with the pesto.
Notes:
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months for later use.
