Hemp Crusted Salmon with Beet Hummus, Greens, and Lemon-Tahini Sauce
This hemp crusted salmon recipe might look like it has a lot of elements and ingredients, but I promise it couldn't be easier. All the sub recipes have a similar set of ingredients and come together in no time. This is the most quick and elegant dinner party dish - perfect for impressing your people!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
For the salmon
- Olive oil
- 1 pound skin-on salmon cut into 4 fillets
- Sea salt and pepper
- 2 tablespoons plain Greek yogurt or Dijon mustard
- 1/3 cup hemp seeds
- Finely chopped mint for garnish
For the greens
- 1 tablespoon olive oil
- 1 large shallot sliced
- 1 large clove garlic minced
- 1 bunch beet greens or red chard
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- 2 cups beet hummus
- 1 cup tahini yogurt sauce
Preheat the oven to 375 degrees.
Brush a parchment-lined baking sheet with olive oil. Arrange the fillets flesh-side up and season with salt and pepper. Brush the top of each fillet with the yogurt or mustard. Place the hemp seeds on a shallow plate. One at a time, lay the salmon in the hemp mixture, coating side-down, pressing lightly so the seeds adhere to the yogurt or mustard. Return the crusted salmon, seed-side up, to the baking sheet. Roast in the oven for 10 - 15 minutes, or until the fish is medium-rare.
Meanwhile, sauté the greens: In a large skillet, heat the oil over a medium flame. Add the shallot and garlic; sauté until soft, 3 minutes. Fold in the greens and cook until wilted, 3 minutes. Add the lemon juice and salt and cook until the liquid has reduced by half, about 2 minutes more. Set aside.
To serve, divide the hummus, beet greens and salmon between 4 plates and drizzle with the tahini sauce. Garnish with fresh mint and additional hemp seeds.