Chef Jo's Hummus Crusted Salmon with Zesty Roasted Beets
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Chef Jo
Serves 4 Ingredients Crusted Salmon
Zesty Roasted Beets
Equipment: magic bullet, food processor or blender. |
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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!
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!