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Recipe by Brynie Greisman

Hummus-Topped Salmon

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten
30 Minutes
Diets

My hummus-topped salmon in Food Fight prompted a call suggesting the following idea. It’s easy, delicious, and full of creamy flavor in each bite. Garnish with pomegranate arils and it’s elegant and colorful as well. Thanks, Shoshana Greenspan.

Ingredients

Main ingredients

  • everything spice (see note)

  • 2–3 tablespoons Gefen Honey, or to taste

  • pomegranate arils, for garnishing


Wine Pairing

Latour Netofa White 2017

Directions

Prepare the Salmon

1.

Preheat oven to grill/broil setting.

2.

Place salmon fillets in a Gefen Parchment-lined baking pan. Sprinkle with onion powder and garlic powder. Drizzle with soy sauce. Coat each piece with a thick layer of hummus. Sprinkle generously with Everything spice. Drizzle all over with honey.

3.

Broil for 10 minutes, or more if you like it really crispy. If you like your salmon well-cooked and soft, turn off oven and leave inside for four to five minutes.

4.

Serve hot garnished with pomegranate arils.

Notes:

Everything spice is comprised of white and black sesame seeds, poppy, and dehydrated onion pieces. Different varieties are available.

Credits

Food and Prop Styling by Renee Muller Photography by Moshe Wulliger

Hummus-Topped Salmon

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Rivky
Rivky
3 years ago

Question I tried making this and it burned. What setting should the broiler be on?

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Raquel
Raquel
Reply to  Rivky
3 years ago

Usually, when broiling salmon I would do it at 500F, maybe the top shelf was too close to the heat?

sara
sara
4 years ago

room temp Is this good at room temp?

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Raquel
Raquel
Reply to  sara
4 years ago

yes, if you like salmon at room temperature

Elyssa Herzfeld
Elyssa Herzfeld
3 years ago

Unusual way to prepare salmon and very tasty! Plus so easy to throw together.