Salmon, Beetroot Hummus & Fennel Salad with Pinot Noir
Recipe Date:July 27, 2021
Serving Size:4
Difficulty:Easy
Measurements:Metric
The acidity of the Pinot Noir cuts through the richness of the salmon. The bright flavours & crunch of the salad are refreshing. Recipe created for us by Another Food Blogger
Ingredients
Salmon fillets x 4 – skin on
Fennel x ½ bulb & fronds
Orange x 1 – segmented and 2 tbsp juice *see notes*
Olive oil x 4 tbsp
Salt
Mixed leaves x 60g
Vinegar x 1 tbsp
Oregano x ½ tsp
For the Beetroot Hummus-
Cooked beetroots x 250g
Garlic x 1 clove – crushed
Lemon juice x 1 tbsp
Cayenne pepper x pinch
Cumin x ½ tsp
Tahini x 1 tsp
Olive oil x 1 tbsp
Salt & pepper
Directions
Beetroot Hummus
Blend all ingredients together in a food processor until smooth
Store in an airtight container in the fridge for up to 5 days
Salad
Slice fennel thinly using a sharp knife or mandolin
Segment orange and combine with fennel *see notes*
Mix 2 tbsp olive oil, orange juice, salt & oregano together
Toss fennel and orange in dressing and top with some fennel fronds
Salmon
Rub salmon in 2 tbsp olive oil and season them
Cook on BBQ @ 160c skin side down for 6-8 minutes, flip and cook for a further 1-2 minutes until internal temperature is 52c
Rest for 2-3 minutes before serving
If using a grill pan, grill for 6-8 minutes on medium heat, flip and transfer to the oven for 3-4 minutes @ 160c until internal temperature is 52c
Tips/Tricks
After segmenting your orange used the remaining rind/bits you trimmed to obtain the juice
Resting the fish is as important as resting meat. This allows the juices to redistribute
Cook the salmon skin side down on the grill – it’s much easier to slide a spatula under the skin than it is the flesh
Don’t be tempted to turn the salmon before 6 minutes (unless you have a very thin fillet), the time on the grill will crisp up the skin but also make sure it won’t stick to the grill
