Choices own chef, Antonio Cerullo, has created this delicious recipe to help work more omega-3 fatty acids into your diet. In fact, one 4-ounce serving gives you a whopping 2.1 grams of long-chain omega-3 fatty acids.
Besides boasting stroke resistant benefits, the fatty acids of omega 3 act as “health heroes” against hypertension, breast cancer, and depression.
Directions
Salmon Cranberry Sausage
1. Mix salt and brown sugar and sprinkle evenly on salmon fillet. Refrigerate for approximately 3 hrs.
2. Preheat oven to 375°F.
3. Rinse salmon in cold water, removing residue of salt and sugar. Pat dry and chop coarsely.
4. In food processor, puree onion. Add salmon, baby dill and black pepper, and process until salmon pulp is smooth. Transfer into a bowl, and mix in dried cranberries.
5. Divide into two portions and place each on a piece of parchment paper (approx. 15” X 10”). Form into cylinder shape, approximately the diameter of a toonie. Fold parchment in half over top of the salmon, and form into a tight, even roll with your fingers. Twist the ends of the parchment paper and compact the salmon as much as possible, eliminating air pockets.
6. Place rolls (still wrapped in parchment paper) on baking sheet in oven for 18 minutes. Remove paper, slice at an angle and serve with fall chutney.
Serving suggestions: For a complete appetizer or light meal, top with Fall Chutney and serve with Fennel Slaw. To make a canapé, place slice of salmon sausage on a thin slice of baguette and top with a small amount of chutney.
Fall Chutney
1. Cut squash in half lengthways, remove seeds and place face up on baking sheet. Bake at 350°F for 45 minutes. Remove from oven and let cool. Remove pulp from skin.
2. In a heavy sauce pan, heat coconut oil. Add onions and cook until they start to brown. Add apples, sugar, squash, cinnamon stick, curry and salt, stirring constantly. Cook for 5 min.
3. Add citrus juices and simmer on medium heat for 25 minutes.
