Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil

Name: Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 4 teaspoons panko or coarse dry bread crumbs; 296 milliliters canned chickpeas, rinsed and drained; 4 servings Soybean oil; 1 cucumber, peeled, seeded, and sliced; 5 Tbsps fine-ground cornmeal; 2 Tbsps all-purpose flour; 4 teaspoons chopped fresh parsley; 1 teaspoon minced garlic; 4 garlic cloves, sliced; 113 grams haricots verts (thin green beans), blanched and refreshed in cold water; 0 teaspoons kosher salt; 4 servings Kosher salt; 1 Tbsp lemon juice; 2 lemons, scrubbed; 59 milliliters olive oil; 296 milliliters olive oil; 1 pinch Pinch of coarse grind black pepper; 1 red onion, cut into thin half-moons; 1 kilograms wild king salmon fillets, skin on; 1 teaspoons fine sea salt; 2 Tbsps sliced shallots; 2 Tbsps tahini

Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil might be just the side dish you are searching for. One serving contains 749 calories, 58g of protein, and 43g of fat. This dairy free and pescatarian recipe serves 4. Head to the store and pick up garlic, haricots verts, cucumber, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Shallot

Garlic

Lemon

Pepper

Juice

Salt

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Lemon Oil

Salt

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Lemon Juice

Chickpeas

Garlic

Hummus

Pepper

Tahini

Salt

Cooking Oil

Equipment you will use

Food Processor

Bowl

Combine the cucumber, onion, and haricots verts in a bowl. Cover and refrigerate until needed.

Ingredients you will need

Haricots Verts

Cucumber

Onion

Equipment you will use

Bowl

Position an oven rack 6 inches from the broiler and heat the broiler.

Equipment you will use

Oven

Brush a baking sheet with oil and slide it under the broiler to heat for 5 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Broiler

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.

Ingredients you will need

Cornmeal

Sea Salt

Salmon

All Purpose Flour

Dip

Equipment you will use

Baking Sheet

Whisk

Bowl

Brush the fish with oil and salt it lightly. Broil the fish for 1 1/2 minutes. Change the oven setting to 500F and bake the fish for 7 1/2 minutes.

Ingredients you will need

Fish

Salt

Cooking Oil

Equipment you will use

Oven

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.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Hummus

Spread

Panko

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Lemon Oil

Parsley

Salmon

Reprinted with permission from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes & Tales From A Classic American Restaurant by Sandy Ingber with Roy Finamore. Text copyright 2013 Grand Central Oyster Bar & Restaurant Franchising Co., Inc.; photographs copyright 2012 by Iain Bagwell. Published in 2013 by Stewart, Tabori & Chang.

Ingredients you will need

Oysters

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.