Seared Salmon With Hemp Seeds, Radish Sprout and Watercress Salad

Ingredients

2 salmon filets

4 tbsp shelled hemp seeds

1 tsp Dijon mustard

1/4 cup fresh orange juice

1 tbsp balsamic vinegar

1/4 tsp salt

1/2 cup sliced fennel 

1/2 cup chopped watercress

1 cup fresh radish sprouts, well rinsed 

Salt and pepper

Directions

Preheat oven to 400°F. Rinse and pat dry salmon filets. Rub lightly with olive oil and season with salt and pepper.

Place hemp seeds in a shallow dish and dip salmon filets in on the flesh side.

Heat an ovenproof cast iron skillet over high heat for 3 minutes. Reduce to medium and place filets, seasoning side down, into the pan and allow them to cook for 2 minutes without moving them. Turn the filets over and place in the oven for 5-7 minutes, until the salmon is just cooked. Time may vary depending on thickness of the salmon.

While salmon is in oven, in a small bowl whisk the mustard, juice, vinegar and salt. Add fennel, watercress and sprouts and lightly toss until combined. 

Put each filet on a dinner plate. Place a heaping handful of the salad on top of each of the salmon filets.

Recipe courtesy of Kate Geagan, MS, RD