Salmon with Hummus Crust on a Bed of Green Beans and Cucumber Salad

Delicious, healthy, and easy salmon with Libanius hummus crust. Super fresh accompanied by cucumber salad. A Mediterranean classic to enjoy with family or friends.
Ingredients
4
Servings
  • 2 lime
  • 4 cloves garlic, sliced
  • 2 tablespoons shallot, sliced
  • 1 1/4 cups vegetable oil
  • 1/4 ladles salt
  • 1/4 ladles pepper
  • 1 package Hummus Libanius®
  • 1 cucumber, peeled, seedless, and sliced
  • 1/2 red onions, cut into half moons
  • 250 grams green beans, blanched and chopped
  • 5 tablespoons polenta
  • 2 tablespoons flour
  • salt
  • 4 salmon, slices with skin
  • soybean oil
  • 4 tablespoons panko
Preparation
20 mins
15 mins
Low
  • For the lemon oil: Cut the lemons in half and squeeze into a pot. Add the garlic with skin, shallot, a bit of oil, salt, and pepper. Once it comes to a boil, lower the heat and cook for 30 minutes. Place the mixture in a bowl and let it cool, resting for at least 30 minutes. Strain the mixture to remove excess oil and squeeze the solids to extract all the flavor and season.
  • For the salad: Combine cucumber, red onion, and green beans in a bowl; set aside.
  • For the fish: Heat the oil in a pan for 5 minutes. In a bowl, place the polenta, flour, and salt; mix. Coat the fish in this mixture on the skin side and set aside on a tray. Brush the fish with oil and grill it in a hot pan for about 7 minutes.
  • Remove the fish from the heat and add the hummus with the panko on top, then bake for 2 minutes at 200°C.
  • Serve a bed of salad, place a salmon fillet on top, and sprinkle with parsley. Add the lemon oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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