Delicious, healthy, and easy salmon with Libanius hummus crust. Super fresh accompanied by cucumber salad. A Mediterranean classic to enjoy with family or friends.
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.
Do you want to know what other nutrients this or other recipes have?