Hemp crusted Salmon with quinoa, pomegranate and blueberries - DC News FOX 5 DC WTTG

Hemp crusted Salmon with quinoa, pomegranate and blueberries

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Hemp crusted Salmon with quinoa, pomegranate and blueberries 


~Liver-healthy recipe by Chef Cory Garrison from Omni Dallas


For the Salmon

6 oz Salmon Filet

2 tablespoons hemp hearts (crushed and toasted)

2 tablespoons chives – chopped

1 tablespoon shallot diced small

½ tablespoon tarragon (chopped)

Sear the salmon in a hot pan on both sides and place in a 500 degree oven for 4 minutes or until cooked medium. Remove the salmon and allow to rest. Mix all the other ingredients and place on top of the salmon.

For the quinoa

½ cup quinoa

½ cup apple juice

½ cup chicken stock or (broth)

1 tablespoon cider vinegar

1 tablespoon extra virgin olive oil

2 tablespoons dried blueberries

5 blueberries

2 tablespoons pomegranate seeds

½ cup baby kale

Bring the apple juice and chicken stock to a boil and whisk in the quinoa- return to a simmer cover and allow to cook for 15 minutes or until tender. Strain out any liquid left over and mix in the vinegar and oil- allow to sit for 5 minutes to marinate. Mix the rest of the ingredients to the quinoa and adjust seasoning with salt pepper and lemon juice.

For the Greek Yogurt

¼ cup Greek yogurt

2 tablespoons sumac

¼ cucumber (grated)

1 teaspoon lime juice

Zest of ¼ lime

For the garnish

¼ cup pomegranate juice

1 peppercorn

(reduced to 2 tablespoons)

Mix all ingredients in a blender and strain through a fine mesh strainer

To Plate:

Place the yogurt on a plate and top with the quinoa salad then the hemp crusted salmon garnish with the pomegranate reduction, radish slices cilantro leaves and tarragon leaves.

Chef Garrison will be one of the featured chefs at Flavors of Dallas Wednesday, June 25th. For ticket information, visit http://go.liverfoundation.org/site/TR?fr_id=4082&pg=entry


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