Roasted Salmon with beet hummus, zucchini

Roasted Salmon with Beet Hummus, Zucchini

Salmon is an excellent nutritious (rich in Omega-3) fish with delicate yet supple flesh. It can be made in innumerable ways and is very popular in almost every cuisine.  Salmon always makes a great meal and it is a frequent part of our lunch or dinner table. But I have to be mindful that we live in the apartment with an open kitchen and searing fish in the pan is not the best alternative. Instead I like roasting any fish quickly in hot oven. Rule of thumb is 425F for about 12 to 15 minutes. To flavor the fish, anything goes from the range of your favorite spices (red pepper, cumin, garlic powder, etc) to herbs such as basil, rosemary and thyme. Often, I'll cover each fillet with thinly sliced lemons.

roasted-salmon-with-beet-hummus-zucchini

Kids friendly 

My kids love roasted salmon and I even make it for play dates. Prepare it medium temperature, that way it always comes out moist, tender and juicy.   For this recipe, I prepared King salmon with beet hummus and zucchini. I love each one of these components on their own and for a long time wanted to combine them in such way where each would complement the other.  Sockeye salmon will also work and it is better priced. Just be careful and do not over cook it because it is a thinner filet than King.

Beet hummus

Hummus, the veritable dip and spread, also makes an interesting side dish. My spin was to add roasted beets which also resulted in a voluptuous pop of color. Sautéed zucchini with its vibrant verde tint finished off the palette and really made this dish a visual delight that you want to eat with your eyes.

Mouthwatering recipe 

Whether you use King or Sockeye salmon, zucchini or asparagus (which is a great alternative), this succulent salmon in combination with tangy, light beet hummus and crunchy zucchini makes a mouth watering dish!

roasted-salmon-with-beet-hummus-zucchini-roasted-beets

Make the beet hummus: To roast the beets, preheat the oven to 425F. Line baking sheet with foil, place washes and dried beets in the middle. Drizzle the roots with olive oil and season generously with salt. Enclose the foil loosely and transfer into the oven. Roast for about an hour. Open the  foil carefully, the steam will escape, and insert pairing knife into the flesh to check for doneness , it should slide in easily. Let the beets cool and then using paper towels rub off the skin. Dice one beet roughly.

roasted-salmon-with-beet-hummus-zucchini-add-tahini

While roasting the beets, cook the chickpeas. First, drain presoaked chickpeas, then transfer them into a pot, add 6 cups of cold water and another teaspoon of baking soda. Bring to a boil, then reduce to simmer and cook for 2 hours. Drain again and pick up the skins as much as you can, it will ensure smooth hummus at the end. Transfer chickpeas to the blender while still warm. Add tahini, garlic, lemon juice, diced beet, 5 tablespoons water and salt.

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Blend the hummus on high and keep adding one tablespoon of water at a time until consistency is very smooth. Taste and adjust the seasoning.

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Kitchen tip: Alternatively, you can buy classic hummus, transfer it to the food processor, add roasted beet and lemon juice then process until completely blended and smooth.

roasted-salmon-with-beet-hummus-zucchini-pushing-hummus-in-food-processor

roasted-salmon-with-beet-hummus-zucchini-seasoning-salmon

For the salmon: Remove large bones with the tweezers, there are will be very few of them and those are easy to pull out. Preheat the oven to 425F. Transfer salmon fillets onto the baking sheet, drizzle lightly with olive oil and season with salt and mildly spicy red pepper, such as Aleppo or Marash. Place salmon into the oven and bake for about 12-15 minutes.

roasted-salmon-with-beet-hummus-zucchini-seared-zucchinis

For the zucchini: Heat a large cast iron (or non-stick) skillet over medium heat. Drizzle the pan with oil lightly and place zucchini cut side down. Sauté for about 5 minutes, then flip, season with salt and cook another 2 minutes. Adjust the heat if needed.

roasted-salmon-with-beet-hummus-zucchini-seared-baby-zucchini

To serve, smear each plate with beet hummus, top with roasted salmon and seared zucchini. Scatter pomegranate seeds and garnish with micro greens.

roasted-salmon-with-beet-hummus-zucchini

Serve warm!

roasted-salmon-with-beet-hummus-zucchini

 

 

Bon Appétit!
Svitlana

Roasted Salmon with beet hummus, zucchini

recipe details

Serves 4

Ingredients

For the salmon
  • 4x4 oz. wild king salmon filets
  • drizzle of olive oil
  • Aleppo pepper, to taste
  • Salt
For the hummus
  • 1 cup chickpeas, soaked overnight with 1 teaspoon of baking soda
  • 1 medium red beet, roasted
  • 1 cup tahini paste
  • 2 garlic cloves, minced
  • 1 small lemon, juiced
  • 6-10 tablespoons of cold water
  • Salt
For the zucchini
  • 12 oz. baby zucchini, cut in half lengthwise
  • vegetable oil
  • Salt
To garnish
  • 1 cup micro greens of your choice
  • 1 tablespoon pomegranate seeds
 

Directions

  1. Make the beet hummus: To roast the beets, preheat the oven to 425F. Line baking sheet with foil, place washes and dried beets in the middle. Drizzle the roots with olive oil and season generously with salt. Enclose the foil loosely and transfer into the oven. Roast for about an hour. Open the  foil carefully, the steam will escape, and insert pairing knife into the flesh to check for doneness , it should slide in easily. Let the beets cool and then using paper towels rub off the skin. Dice one beet roughly. While roasting the beets, cook the chickpeas. First, drain presoaked chickpeas, then transfer them into a pot, add 6 cups of cold water and another teaspoon of baking soda. Bring to a boil, then reduce to simmer and cook for 2 hours. Drain again and pick up the skins as much as you can, it will ensure smooth hummus at the end. Transfer chickpeas to the blender while still warm. Add tahini, garlic, lemon juice, diced beet, 5 tablespoons water and salt.  Blend the hummus on high and keep adding one tablespoon of water at a time until consistency is very smooth. Taste and adjust the seasoning.  Kitchen tip: Alternatively, you can buy classic hummus, transfer it to the food processor, add roasted beet and lemon juice then process until completely blended and smooth.
  2. For salmon filets: Remove large bones with the tweezers, there are will be very few of them and those are easy to pull out. Preheat the oven to 425F. Transfer salmon fillets onto the baking sheet, drizzle lightly with olive oil and season with salt and mildly spicy red pepper, such as Aleppo or Marash. Place salmon into the oven and bake for about 12-15 minutes.
  3. Sear zucchini: Heat a large cast iron (or non-stick) skillet over medium heat. Drizzle the pan with oil lightly and place zucchini cut side down. Sauté for about 5 minutes, then flip, season with salt and cook another 2 minutes. Adjust the heat if needed.
  4. To serve: smear each plate with beet hummus, top with roasted salmon and seared zucchini. Scatter pomegranate seeds and garnish with micro greens. Serve warm!

share your thoughts

3 thoughts on “Roasted Salmon with beet hummus, zucchini”

    1. Hi dear, this recipe is super simple, I am excited for you to try it. Take a shortcut with hummus by purchasing classic one at the store and but do process it with one small roasted beet, that fuchsia color is so tantalizing for the eyes. I add pomegranate seeds and black lava salt as well. Enjoy!

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