Curried Hummus-Crusted Salmon
Prep time: 10 minutes
Cook time: 12 minutes
Per serving: 310 calories, 16g fat, 3g saturated fat, 45mg cholesterol, 250mg sodium, 16g carbohydrate, 4g fiber, 24g protein
¾ cup canned chickpeas (garbanzo beans), rinsed and drained
2 tbsp. creamy cashew butter
1 tbsp. ponzu sauce
2 tsp. lime juice
1 tsp. curry powder
1 ½ to 2 tbsp. olive oil
4 (4-oz.) salmon fillets, skin removed (½-inch thick)
2 tbsp. finely chopped unsalted cashews (optional)
¾ lb. sugar snap peas, trimmed
- Preheat oven to 400°F. In a mini food processor combine chick peas, cashew butter, ponzu sauce, lime juice and curry powder. Pulse until coarsely chopped. Gradually add oil; process until smooth. Season with salt and pepper to taste.
- Line a rimmed baking sheet with parchment paper. Place salmon on baking sheet. Spread 1/4 cup of the hummus mixture evenly over the top of each fillet. Sprinkle with cashews (if desired).
- Bake 12 to 15 minutes or until fish flakes easily with a fork. Meanwhile, bring a large pot of water to boiling. Place snap peas in water; cook 3 minutes. Drain; divide snap peas evenly among 4 plates. Place fillets on top of snap peas, and serve.
Make it a meal: Serve with a mixed greens salad with light balsamic vinaigrette and sautéed broccoli rabe.
Culinary: What is ponzu sauce?
Ponzu sauce is a tangy sauce traditionally made with soy sauce and citrus fruit.
Nutrition: There are many varieties of wild and farm-raised salmon: Atlantic, sockeye king and coho. Coho salmon is mild, in flavor with moderately firm flesh ranging in color from pink to red-orange. A 3-oz. portion of cooked salmon is 150 calories. A 3-oz. portion of cooked cod is 90 calories. A 3-oz. portion of cooked tuna is 120 calories.