Wendy Rivera

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Wendy Rivera

Salmon in Hummus Crust in Green Beans and Cucumber Salad

Name: Salmon in Hummus Crust in Green Beans and Cucumber Salad
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 2 yellow lemons; 4 cloves garlic, sliced; 2 tablespoons shallot, sliced; 1 1/4 cups oil; 1/4 ladles salt; 1/4 ladles black pepper; 1 package Hummus Libanius®; 1 cucumber, peeled, seeded and sliced; 1/2 red onions, cut in half moons; 250 grams green bean, bleached and chopped; 5 tablespoons Corn polenta; 2 tablespoons flour; to taste salt; 4 salmon, slices with skin; to taste soybean oil; 4 tablespoons panko bread crumbs

20 mins

15 mins

Low

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Wendy Rivera

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Delicious, healthy and easy salmon with Hummus Libanius crust. Super fresh served with cucumber salad. A Mediterranean classic to enjoy with family or friends.

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Ingredients

4 portions

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Preparation

For lemon oil. Split the lemons in half and squeeze in a pot. Add the garlic with everything and peel, shallot, with a little oil, salt and pepper. Once it is boiling, reduce heat and cook for 30 minutes. Place the preparation in a bowl and let cool, rest for at least 30 minutes. Strain the preparation to remove the excess oil and crush the solids to get all the flavor and season.

For the salad: Combine cucumber, purple onion and green beans in a bowl; reservation.

For the fish: Heat the oil in a pan for 5 minutes. Place the polenta, flour and salt in a bowl; mixture. Pass the fish in this mixture on the side of the skin and reserve in a tray. Varnish the fish with oil and pass it in a hot pan for about 7 minutes.

Remove the fish from the heat and add the hummus with the panko on top and bake for 2 minutes at 200 ° C.

Serve a bed of salad, place on it a salmon fillet and sprinkle with parsley. Add the lemon oil.