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Chef Jo's Hummus Crusted Salmon with Zesty Roasted Beets

Chef Jo
Serves 4

Ingredients
Crusted Salmon
  • 1lb of salmon
  • 2 tablespoons of Baba Small Batch Pesto Hummus
  • 2 tablespoons of panko bread crumbs

Zesty Roasted Beets
  • 6 beets
  • ½ avocado cut into small pieces
  • 1 tablespoon of persimmon figureate vinegar
  • 1 tablespoon of extra virgin olive oil
  • 1/4 cup water
  • ¼ cup dill
  • ¼ cup mint
  • ¼ cup green onions
  • 4 cloves of garlic
  • 1 lemon
  • 1 tablespoon of mayo
  • 1 tablespoon of extra virgin olive oil

Equipment: magic bullet, food processor or blender.

Picture
Preparation​
Step 1
First we are going to prepare the beets, preheat the oven at 425°. Clean and discard the extra parts of the beets (stems). In a baking dish, pour in the water, olive oil and persimmon vinegar. Place the beets into the dish and sprinkle salt. Cover with foil, make sure it is nice and tight so that no air seeps through. Bake this for 60minutes or until they are cooked thoroughly.

Step 2
Prepare the sauce for the beets, add green onions, dill, mint, lemon and olive oil into the blender (or whatever contraption you’re using) mix together. Then gradually scoop in the mayonnaise into the blend. Add salt and pepper to taste. Then set aside in the fridge, this needs to marinate together for at least an hour. 

Step 3
Prep the salmon by smearing the pesto hummus directly on the salmon. Follow by spreading the bread crumbs on top. Bake at 425° for 25-30 minutes or until salmon is tender. 

Step 4
Once the beets have cooled down, peel the roasted beets and cut into quarters. Sprinkle the yummy sauce we made on top of the beets and add in the avocado. Plate with the baked salmon and enjoy!

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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