Provided by Sandy Ingber
Categories Bean Fish Broil Mother's Day Dinner Lemon Salmon Cucumber Chickpea Advance Prep Required Pescatarian Dairy Free
Yield Serves 4
Number Of Ingredients 28
Steps:
- To make the Lemon Oil:
- Cut the lemons in half and squeeze the juice into a small saucepan. Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them. Taste for salt. Lemon oil will keep, covered and refrigerated, for 2 weeks.
- To make the Hummus:
- Put the chickpeas, garlic, tahini, lemon juice, salt, and pepper into a food processor and pulse until the chickpeas are coarsely chopped. Scrape down the sides of the bowl. Turn the processor on again and drizzle in the oil. Process until the hummus is smooth, scraping down the sides of the bowl as needed. Scrape the hummus into a bowl, cover it, and set it aside at room temperature until needed, or cover and refrigerate for up to 1 day. Bring the hummus back to room temperature before you use it.
- To make the Salad:
- Combine the cucumber, onion, and haricots verts in a bowl. Cover and refrigerate until needed.
- To make the Fish:
- Position an oven rack 6 inches from the broiler and heat the broiler. Brush a baking sheet with oil and slide it under the broiler to heat for 5 minutes.
- Put the cornmeal, flour, and sea salt in a shallow bowl and whisk to combine. Dip the skin side of the salmon into the breading mix and set it, skin side down, on the baking sheet. Brush the fish with oil and salt it lightly. Broil the fish for 1 1/2 minutes. Change the oven setting to 500°F and bake the fish for 7 1/2 minutes.
- Remove the baking sheet from the oven. Adjust the oven rack so it's about 3 inches from the broiler and turn the broiler back on. Spread the top of each fillet with one-quarter of the hummus. Use the back of a spoon to make peaks in the hummus (the uneven surface will give you better browning), and sprinkle each fillet with 1 teaspoon panko. Slide the baking sheet back into the oven and broil until the hummus is browned, about 2 1/2 minutes.
- To serve, divide the salad among 4 dinner plates, spreading it out in the center of each plate. Sprinkle each salad with 1 teaspoon parsley and drizzle with 1/4 cup lemon oil. Set the salmon on top of the salad and serve.
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Naima Dahir
naima1@hotmail.comThis recipe was a hit at my dinner party! Everyone loved the unique flavor of the hummus crust.
Levi Andrea
levi31@yahoo.comI thought the salmon was a bit dry, but the salad was very good.
Cinderfriend
cinderfriend@yahoo.comThis dish was easy to make and very flavorful. I would definitely recommend it to others.
Alex Estell
estella97@hotmail.frThe hummus crust was a bit too thick for my taste, but the salmon was cooked well and the salad was delicious.
Mann Muun
muun_mann@gmail.comI followed the recipe exactly and the salmon turned out great! My family loved it.
Fiaz Kayani
f.kayani@aol.comThe salmon was cooked perfectly and the salad was delicious. I would definitely make this dish again.
nammude kurumathur
kurumathurn@yahoo.comThis recipe is a great way to use up leftover hummus. I also added some chopped walnuts to the crust for extra flavor.
Ssebuufu Paddy
ssebuufupaddy45@hotmail.co.ukI'm not a big fan of salmon, but I really enjoyed this dish. The hummus crust was delicious and the salad was refreshing.
basma lonalove
lonalove-basma22@gmail.comThis recipe was a hit at my dinner party! Everyone loved the unique flavor of the hummus crust.
Carolyn Ward
carolynw@yahoo.comI thought the salmon was a bit dry, but the salad was very good.
khaled tayil
t_k@hotmail.comThis dish was easy to make and very flavorful. I would definitely recommend it to others.
Alex king
k_alex@yahoo.comThe hummus crust was a bit too thick for my taste, but the salmon was cooked well and the salad was delicious.
craftymeiztr
craftymeiztr73@gmail.comI followed the recipe exactly and the salmon turned out great! My family loved it.
MD ABDOR RAZZAK
a89@yahoo.comThis recipe blew my mind! The salmon was cooked to perfection, and the hummus crust added a delicious and unique flavor. The French bean and cucumber salad was also refreshing and flavorful. I will definitely be making this again!