Crispy Salmon Cutlets with Hemped-up Pumpkin & Rocket Salad with Hemp & Lemon Dressing
It’s incredibly easy to get lost in the crazy world of social media and completely lose sight when it comes to healthy eating. While celebrities and supermodels promote insane diets, unhealthy skinny teas, sugar-laden ‘protein’ bars and more, it’s becoming increasingly difficult for us to navigate a reliable source of information and the best way to achieve a healthy and balanced lifestyle.
If you want my opinion, the best way to do that is to eat real food and love your gut.
Which brings me to my next point – protein.
While some people rave on and on about how you need "x" amount of protein to build muscles, become lean, pick up buildings, etc. it’s important to note that you don’t need to eat meat for every single meal to get enough protein. There are plenty of sources of plant-based protein that can be enjoyed by everyone, not just your hippie vegan friends.
So, without further ado, it’s time to pass the spotlight onto the product of the moment – hemp seeds.
Before I go on, I think it’s important to clarify a few things about our hemp-y friends. Hemp seeds aren’t the smelly stuff your neighbours have been smoking and it won’t impair your state of mind either. Basically, what I’m trying to say is that hemp isn’t the same. Hemp seeds are the fruit of the hemp plant, and only contains trace (<.5%) amounts of the psychoactive element THC so it won’t affect your state of mind.
The Thompson’s Hemp Range contains proteins full of amino acids, including the essential amino acids that our bodies are unable to produce. They’re also high in essential fatty acids, dietary fibre and boost energy. Plus, they’ve got a delicious nutty taste and super satisfying crunch. I love that they’re a low allergy food and suitable for vegans and vegetarians.
If you’re loving the idea of hemp but unsure where to begin, as always, I’ve got a delicious recipe up my sleeve! I’ve created crispy salmon cutlets with hemped-up protein and a rocket salad with a hemp and lemon dressing. It’s super simple but sure to satisfy every single one of your cravings. I love the sweetness of the pumpkin, the crunch of the hemp seeds and the zing of the lemon & hemp oil dressing.
Pumpkin’s aren’t just good for Halloween! Pumpkins are packed full of fibre, antioxidants and minerals. They can also help boost our immunity and reduce inflammation. Undoubtedly, the best way to enjoy pumpkin is baked in the oven. I love when it comes out sweet, toasty and ultimately, delicious.
Of course, this dish wouldn’t be complete without some salmon. Salmon is a serious wonder-fish. It’s high in omega-3 fatty acids, B vitamins for energy and protein. It’s one of the most nutritious foods on the planet - it can even promote eye, skin and heart health!
I’ve combined these three wonderful ingredients, pumpkin, salmon and hemp, to create the ultimate dinner or lunch to impress. Make it for yourself, your family, your friends or even your special someone and they’ll be blown away with your cooking abilities and new-found knowledge on all things hemp!
Are you ready to get hemp-y?
You can find the new Thompson’s range at pharmacies and health food stores across Australia.
Crispy Salmon Cutlets with Hemped-up Pumpkin and rocket salad with a hemp and lemon dressing
- 1 tbs extra virgin olive oil
- 2 salmon cutlets
- 1/4 pumpkin chopped into squares
- 1 tbs olive oil
- 2 cups rocket leaves
- 1 cucumber peeled and slices
- 2 tbs Thompson's hemp seeds
- 2 tbs pine nuts
- Heat oven to 175 degrees Celsius
- Lay pumpkin on a baking tray and cover with olive oil then bake for about 30 mins till crispy
- Five minutes before the pumpkin is roasted warm oil in heavy frying pan and add salmon, cooking until crispy then turning over to crisp up the other side
- Once cooked set aside and arrange salad ingredients between two plates, make dressing and drizzle salad with dressing.
- Top salad with Thompson hemp seeds and pine nuts.
- 2 tbs Thompson’s hemp oil
- Juice of one lemon squeezed
- In a small bowl mix dressing ingredients with a fork until combined
- Pour over salad and enjoy
[…] knife. I love them in my green juice, in my Cripsy Salmon Cutlets with a Pumpkin & Rocket Salad here and as cucumber noodles (coodles) in this soup recipe here. Cucumber ages other fruit, so don’t […]