Hemp and Walnut Crusted Salmon with Broccoli and Kimchi Cauliflower Rice
As Coterie member Jodi Moreno likes to remind us, there’s an undeniable connection between what we eat and our health, beauty and well-being. The author of the popular wellness and recipes blog What’s Cooking Good Looking told us that salmon is one of her favorite feel-good foods. In fact, she’s made eating it a once-a-week ritual.
She created this recipe for hemp and walnut crusted salmon with broccoli and kimchi cauliflower rice in our New York City test kitchen and dished on why it’s so easy to prepare well.
“While I like to switch up salmon preparations once in a while by adding things like this omega-boosting hemp and walnut crust, the one thing I always do the same is the cooking method,” says Moreno. “Slow cooking it at a low temperature is my favorite method for cooking salmon because it comes out perfectly cooked every time, and salmon always tastes best when it is not overdone.”
Flawless baked salmon and plenty of crispy, savory veggies. Who could ask for anything more?
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
10 walnuts, finely chopped
2 tablespoons hemp seeds
Kosher salt and freshly ground black pepper
1 lemon, halved
Extra-virgin olive oil
Two 6-ounce pieces of wild salmon
2 tablespoons ghee or a neutral high-heat oil, divided
1 head of broccoli, sliced into florets
1 small head of cauliflower, riced
1 cup kimchi, roughly chopped
1. Preheat the oven to 275°F. In a small bowl, combine the walnuts and hemp seeds; season with salt and pepper. Place the salmon on a piece of parchment paper and squeeze half a lemon over the top; drizzle with olive oil. Sprinkle the hemp and walnut mixture onto the salmon and press it down to form a crust.
2. Bake the salmon for 15 to 20 minutes for medium or 25 to 30 minutes for well done.
3. Meanwhile, heat 1 tablespoon of the ghee in a large cast-iron skillet over medium-high heat. Add the broccoli and cook, stirring occasionally, until it is cooked through and starting to brown, 9 to 10 minutes. Transfer the broccoli to a bowl, season with salt and pepper, and squeeze the other lemon half over it.
4. Melt the remaining 1 tablespoon ghee in the skillet and add the riced cauliflower. Cook until the cauliflower softens and starts to turn golden brown, 9 to 10 minutes. Add the kimchi and cook for about 3 more minutes.
5. To serve, place a scoop of kimchi cauliflower rice in each bowl, add some broccoli and top with a piece of salmon.