Quick Seared Seed Crusted Hamachi Salad tossed in a Citrus Hemp Oil Vinaigrette with Vibrant Green Farmer’s Market Produce
Total Time: 25 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
Makes: 4 servings
Allergens: egg, fish, sesame seeds, tree nuts
Peruse the produce aisles of your favorite grocery store or local farmer’s market and pick out the freshest green fruits and vegetables in season you fancy for this customizable all-green salad.
This vibrant lunch-fare item is topped with a tataki style sesame and hemp heart crusted filet of Hamachi, also known as Japanese Yellowtail, this meal is a no brainer when it comes to fast and beginner level difficulty cooking!
Whisk up a lovely vinaigrette to round things out! Hemp and olive oil provide healthy fats that are luscious and pleasantly grassy in taste, balanced with bright citrus juices, Dijon mustard, and sweet and velvety raw honey. Drizzle, mix and eat!
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- 1lb sashimi grade Hamachi/Japanese yellowtail, cut into 2 filets
- 1 tablespoon each of hemp hearts, black sesame seeds & white sesame seeds
- 1 egg white, frothed
- 1 tablespoon of olive oil or hemp oil
- 2 tablespoons of good quality hemp oil
- 2 tablespoons of good quality extra virgin olive oil
- 2 tablespoons of organic/raw honey
- 1 teaspoon of Dijon mustard
- 1 lemon, juiced, seeds removed
- 1 lime, juiced, seeds removed
- 1 orange, juiced, zested and seeds removed
- 1 teaspoon of pink Himalayan salt
- 2 handfuls of romaine lettuce, cleaned and cut
- 2 handfuls of pre-mixed salad greens
- A handful of baby arugula
- 10-12 green grapes, halved
- 10-12 haricot vert/green beans, blanched, stems removed and halved
- 10-12 snap peas, tips removed and seared
- 8 asparagus spears, fibrous end removed and seared
- 1 Persian cucumber, sliced
- 1 avocado, de-seeded and sliced
- Olive or hemp oil for searing
- Hemp hearts and sesame seeds for garnishing
1.) Gather all the ingredients you need for the Hamachi, the vinaigrette, and all the salad components.
2.) Hamachi: Pat the fish dry with paper towels. With a fork, whisk the egg whites until frothy. Use your hands to dip the fish in the egg whites and then cover it with a mixture of black sesame seeds, white sesame seeds and hemp hearts. Place a non-stick pan on the stove on max heat without oil. When the pan is piping hot, pour in some oil and sear the crusted Hamachi for 10 seconds on each side.
3.) Vinaigrette: Combine the mustard and oils in a mixing bowl, zest the orange, squeeze in all your citrus juices, mix in the honey, and whisk together. Reserve the vinaigrette in a mason jar. This will keep in the fridge for up to 9 days.
4.) Cook the veggies: Heat a pan to medium-high, add your choice of oil, cook the asparagus for 2 minutes. Toss in the snap peas, sauté for another minute turn off the heat and set aside until assembly.
5.) Assemble: In a large salad bowl, toss the lettuces, vegetables and fruit with some vinaigrette, divide into 4 portions, top with slices of the seared Hamachi and an extra sprinkle of hemp hearts, serve and enjoy!
- A quick sear on high heat gives the fish a slightly cooked outer layer, a crispy crust and a perfect medium-rare in the center. Watch your time while you do this, lean fish like Hamachi can overcook very quickly.
- Get the freshest catch or sashimi grade quality for this one, fish that’s been sitting in the fridge for a few days will never taste good raw.
- Other green fruit, herb and vegetable options:
- Shaved Brussel sprouts or cabbage, kale, spinach, edamame, zucchini, green tomatoes, collard greens, broccoli, green onions, scallions, mint, cilantro, jalapeños, chayote, endive, green papaya, artichokes and mustard greens.
- Where can I get Hamachi? (Japanese Yellowtail) Can be found at your local seafood market or Japanese grocery stores that offer sushi grade sashimi, and they’re super fresh. You can also try mom-and-pop fishmonger shops and Asian markets.
- Can I substitute Hamachi? Ahi or albacore tuna is a great swap if you cannot find Hamachi. They taste similar and the quick searing duration stays the same.
- Can I use any citrus fruit for the vinaigrette? If you are a citrus enthusiast like me and happen to have grapefruits, Meyer lemons, blood oranges and kumquats instead of limes, lemons and oranges, go ahead and use them. This vinaigrette’s flavor pops with the use of any type of sour fruit juice.
Related: Are you curious about the rise of CBD and the history that brought us here? Click here for more on the history of CBD in America.