Salmon ’n Peppers over Chummus

Chana Hindy Tauber Chana Hindy Tauber
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Two years ago, when my twins were newborns, I found myself home all day with three little kids under the age of three. Mealtime became a daunting task, and I often had to whip up supper on the fly. I wanted to serve well-rounded meals that included a protein, a vegetable, and a starch, all in one pot. I love experimenting in the kitchen, so I decided to try something new. Using my Betty Crocker, I managed to prep and serve a delicious one-pot meal in under 30 minutes.

30m 4
Easy Pescatarian Gluten Free No Refined Sugar Parve

Contains: Sesame

Directions

Prepare the Corn, Salmon, and Peppers

  1. Place the corn ribs into the Betty Crocker, spray with cooking spray,

    sprinkle with 1/8 teaspoon Cajun spice and cook for 15 minutes.

  2. Remove the corn. Spray the bottom of the salmon cubes with cooking spray and place in the Betty Crocker. Add the peppers. Spray everything with cooking spray and sprinkle with 1/4 teaspoon Cajun spice.

  3. Mix the peppers to coat them with the oil and spice. Cook for 10–15

    minutes.

To Serve

  1. Place a generous amount of chummus on a plate.

  2. Place the salmon and peppers on the chummus and serve alongside the corn ribs.

Credits

Notes:
This dish can be made in a frying pan too.

Description:
Styling and photography by Sheera Segal
Food Prep by Rachel Bondi

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