Honey Dijon Crusted Salmon

A good piece of wild salmon doesn’t need anything beyond a squeeze of lemon and a dash of salt and pepper but I like to make a hemp seed crust for it sometimes when I have a few extra minutes. This one combines the sweetness of honey with the sharpness of dijon and the hemp seeds have a light, nutty taste. Once baked, it all comes together to form a thin and slightly crispy coating. Both the salmon and hemp hearts have good amounts of essential omega fatty acids that are integral for several internal body functions as well as maintaining glowing skin and healthy hair and nails. The right balance of omegas plays a major role in how well and how quickly our brains work, so for people who are really attached to processed foods with hydrogenated oils or who consume lots of red meat and full fat dairy products with high levels of saturated fats, it is especially important to regularly incorporate foods like salmon and hemp seeds to help balance out overall fat intake ratios.

I combined it with a simple salad that incorporates the same flavors in the dressing. It would also go well with brown rice or roasted vegetables or just the salad with some extra vegetables like tomato or cucumber thrown in to make it more substantial.

Honey Dijon Crusted Salmon
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Salmon
  • 1 lb wild salmon fillet (I recommend sockeye if available, it has a deep, beautiful color and rich flavor), double check that all bones are removed
  • 3 tablespoons hemp hearts
  • 1 tablespoon dijon mustard
  • 1 tablespoon raw honey
  • 1 tablespoon water
  • 1 teaspoon fresh thyme leaves, de-stemmed (or ¼ teaspoon dried)
  • 2-3 dashes each sea salt and black pepper
  • Salad
  • 1 head of romaine (around 8-9 cups), washed and torn into bite sized pieces
  • ¼ cup plain yogurt (Greek or almond/coconut based for paleo)
  • 1 tablespoon fresh lemon juice (from ½ lemon)
  • 1 tablespoon cold-pressed olive oil
  • 2 teaspoons dijon mustard
  • 2 teaspoons raw honey
  • ¼ - ½ garlic clove, minced
  • 1 dash each of sea salt and black pepper
DIRECTIONS:
  1. Salmon
  2. Preheat oven to 400°. Place the salmon on a parchment paper lined baking sheet and dab the top with a piece of paper towel to remove any extra moisture. Mix together the hemp, dijon, honey, water, thyme, salt and pepper and spread evenly over the top of the salmon. Bake for 22-25 minutes, depending on the thickness of the fillet.
  3. Salad
  4. Whisk all the dressing ingredients together until thoroughly combined and then pour over the romaine and toss until evenly distributed.

 

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