Roasted Salmon with Herb & Lemon Crust & Beetroot Hummus
- 1 cup cous cous
- 200ml fish stock
- 50 ml olive oil
- zest of 1 lemon
- 2 Tbsp fresh herbs (e.g. dill and coriander), finely chopped
- 4 salmon fillets
- 2 Tbsp horseradish cream
- 200g canned chickpeas, drained
- 1 garlic clove, crushed
- 1 beetroot, cooked, cooled and peeled
- 1 lemon, juice only
- 40ml olive oil
- ½ tsp ground cumin
- ¼ tsp ground coriander
- 1 Tbsp tahini (optional)
How to De-bone a Salmon Fillet
1. Preheat oven to 200°C and lightly grease a baking tray.
2. In a microwave or on in a small saucepan, heat your stock until just before boiling and pour over the cous cous.
3. Mix well, then cover with clingwrap and allow the cous cous to absorb the stock for about 5 minutes. Fluff with a fork.
4. Drizzle in the oil, add lemon zest and herbs. Mix well. Taste and season.
5. Place fillets on the baking tray then paint with the horseradish cream. Try and get right to the edges.
6. Using a teaspoon sprinkle the cous cous over the salmon patting down with the ball of the spoon to get an even covering all over.
7. Place in the oven and cook for 15 – 20 mins depending on the size of your fillets.
8. To make the hummus: place all hummus ingredients in a food processor or blend together with a hand blender. Taste and season.
9. Serve the hummus with the salmon, remaining cous cous and a tossed green salad.