AuthorMike EgrieCategoryDifficultyIntermediate
Curried Hummus-Crusted Salmon
Yields4 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins
 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 tbsp olive oil
 4 oz salmon fillets, skin removed (½-inch thick)
 ¾ lb sugar snap peas, trimmed
 2 tbsp Finely chopped unsalted cashews (optional)
1

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.

2

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).

3

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.

Ingredients

 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 tbsp olive oil
 4 oz salmon fillets, skin removed (½-inch thick)
 ¾ lb sugar snap peas, trimmed
 2 tbsp Finely chopped unsalted cashews (optional)

Directions

1

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.

2

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).

3

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.

Curried Hummus-Crusted Salmon