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Paprika crusted salmon on spinach hummus
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
hummus, paprika, salmon
Servings:
5
people
Author:
Steve Paris
Salmon’s versatility invites experimentation. This paprika, citrus, and honey crust complements the succulent and creamy baked salmon, resulting in a complex symphony of flavour and texture that sits well on the spinach hummus.
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Ingredients
Spinach hummus
400
g
can chickpeas
3/4
cup
cooked spinach
1/2
cup
fresh coriander
tightly packed
1
head
roast garlic
2
Tbsp
tahini
2
Tbsp
lime juice
4
Tbsp
aquafaba
the water from the can of chickpeas
Paprika crusted salmon - Marinade
4
Tbsp
fresh orange juice
about 1 orange
2
Tbsp
fresh lemon juice
about 1 lemon
1
Tbsp
honey
1
Tbsp
extra virgin olive oil
1
Tbsp
grated fresh ginger
1
Tbsp
minced garlic
1
Tbsp
smoked paprika
1/2
tsp
salt
Paprika crusted salmon - Paprika crust
600
g
salmon fillet
1
Tbsp
paprika
1
tsp
freshly ground black pepper
1
Tbsp
brown sugar
1
tsp
ground cinnamon
2
tsp
finely grated orange peel
2
Tbsp
olive oil
1/2
tsp
salt
And
1
punnet white beech mushrooms
about 125 g
Instructions
Spinach hummus
Roast the garlic per the instructions here.
Drain the chickpeas, retaining the liquid (the aquafaba).
Using a sieve or muslin cloth, squeeze any residual water from the spinach.
Coarsely chop the garlic and coriander. The food processor will do the rest!
Add drained chickpeas, spinach, garlic, coriander, tahini, lime juice, and aquafaba to a food processor.
Process until smooth.
Paprika crusted salmon
Combine all the marinade ingredients.
Remove skin and pin bones from the salmon if necessary.
Seal the marinade and salmon in a zip-lock bag and marinate in the refrigerator for 2-3 hours.
Pre-heat the oven to 200 degC, including a baking tray.
Combine the paprika crust ingredients into a paste.
Remove the salmon from the marinade.
Rub the paprika paste into the salmon fillets. Have a slightly thicker layer on the top of the fillets.
Apply some oil to a foil covered baking tray and lay the salmon on to it.
Bake until the internal temperature of the salmon reaches 50 degC.
Remove from the oven, cover and let rest for 10 minutes.
If the top needs to be a little more crisp, use a cooking torch.
White beech mushrooms
Sauté the mushrooms in a skillet over a medium heat until starting to brown.
Plating
Smear some spinach hummus on a plate. Top with a salmon fillet. Add some white beech mushrooms.
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