Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Hummus-Crusted Steelhead Salmon
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Hummus-Crusted Steelhead Salmon
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Hummus-Crusted Steelhead Salmon
Ingredients
| Dressing | ||
| 1 | tablespoon lemon juice | |
| ½ | cup OLYMPIC Plain Greek Yogurt | |
| ¼ | teaspoon black pepper | |
| ¼ | teaspoon salt | |
| ¼ | teaspoon ground fennel seed | |
| ½ | teaspoon lemon zest | |
| Salad | ||
| ½ | cup red onion, thinly sliced | |
| 1½ | cups cucumber, half-inch dice | |
| ½ | cup wild rice, cooked | |
| 1 | head living lettuce, one-inch pieces | |
| 2 | tablespoons fresh mint, chopped | |
| 2 | tablespoons fresh basil, chopped | |
| Salmon | ||
| 4 | four-ounce salmon fillets | |
| 1 | teaspoon salt | |
| ¼ | cup SABRA Roasted Red Pepper Hummus | |
Directions
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4
- Place all dressing ingredients into a bowl and whisk well.
- Season each fillet with salt. Crust the top of each fillet with one tablespoon of hummus, spreading evenly over the top. Bake at 177° C (350° F) on parchment paper for six to eight minutes or until temperature reaches 70° C (158° F).
- Place all salad ingredients into a large bowl, add dressing and toss well. Split salad between four plates and add salmon to serve.
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