This epic gut-friendly recipe is sure to impress anyone you make it for. It’s packed with rich buttery flavor from the salmon, the creamy hemp seeds and delicious fresh thyme. Here, we’ve paired it with a fresh salad made from raw fennel and radicchio. These naturally bitter veggies are the perfect accompaniment to cut through the richness of the other elements.
In current eating trends, bitter veggies are becoming less and less prominent. People are becoming accustomed to the mild and sweet taste of highly cultivated common supermarket produce, but these bitter veggies are amazing for your health! The liver loves them and they are packed with a variety of vitamins and minerals that may not be in many conventional fruits and vegetables.
Slow-Cooked Salmon + Hemp Seed Aioli
Serves: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Dietary: GF, DF, SF
Ingredients
Slow Cooked Salmon
2 fillets salmon
1 tablespoon extra virgin olive oil
10 sprigs thyme, fresh
Sea salt and black pepper
Hemp Seed Aioli
¾ cup hemp seeds
½ cup hemp seed oil
2 lemons, juiced
1 teaspoon dijon mustard
Sea salt
Fennel + Radicchio Salad
1 small head red radicchio, roughly torn
½ head fennel, thinly sliced
1 tablespoon capers
1 lemon, juiced
Method
- Preheat the oven to 120℃. Coat the salmon lightly with olive oil and salt, and place it skin side down in a tray. Nestle half the thyme sprigs under the skin and place the rest on top, rubbing the thyme slightly into the salmon. Place the tray in the oven for 30 minutes.
- Meanwhile, prepare the Hemp Seed Aioli by placing all ingredients in a high powered blender or food processor. Blend until combined, adding more hemp seed oil as needed.
- To prepare the salad, place all the ingredients in a large bowl and toss to coat.
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