Name: Salmon with Hummus Crust on a Bed of Green Beans and Cucumber Salad
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 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.