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Curried Hummus-Crusted Salmon

Yields4 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins

Curried Hummus-Crusted Salmon

 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)

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 310
% Daily Value *
Total Fat 16g25%

Saturated Fat 3g15%
Cholesterol 45mg15%
Sodium 250mg11%
Total Carbohydrate 16g6%

Dietary Fiber 4g16%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.