Non-Spa Food: Salmon with Edamame Herb Hummus and Lemon-Tahini Sauce
This is not spa food.
While it’s totally clean and New-Year’s-resolutions-appropriate (omega-3s!), and also pretty enough to make you think you’re at a spa, it’s much heartier than that thing people call spa food. And oh, is it yummy.
Salmon with Edamame Herb Hummus and Lemon-Tahini Sauce fits beautifully into our second week of January mindset: Both serving and eating this dinner will make you feel virtuous. But virtue does not preclude satisfaction. You won’t leave the table wanting, and neither will your people.
The Herb Hummus alone is restaurant- and spa-worthy, thanks to fresh herbs that make it unexpectedly bright and flavorful. Same with the Lemon-Tahini Sauce: It looks and tastes like something a chef might finish a plate with. But it’s crazy easy. (Keep the leftovers and use them as a healthy dip for crudité. Potato chips be gone.) And the salmon, because it’s seared and then finished in the oven, takes on a crispy edge while remaining pink and succulent inside. All together, Salmon with Edamame Herb Hummus and Lemon-Tahini Sauce is an impressive but super easy addition to your healthy-but-still-delicious repertoire.
This is the kind of dinner that makes January resolutions do-able.
1 ½ pound salmon fillet, cut into 4 portions
1 tablespoon olive oil
Salt and pepper
Edamame Herb Hummus (recipe below)
Lemon-Tahini Sauce (recipe below)
1 chopped scallion, green part only
Preheat the oven to 425 degrees.
Heat an iron skillet (or another oven-proof skillet) over medium-high heat. Rinse the salmon and pat it dry with paper towels. Rub the olive oil over and under the salmon, and season generously with salt and pepper. Sear the salmon: Place the salmon skin side up in the skillet, and let it cook, undisturbed, for 2 minutes. Flip so that the skin side is down, and let cook for another 2 minutes. Place the salmon in the skillet in the oven, and let it cook for 10 minutes. Remove from the oven, and let the salmon rest for 10 minutes.
Divide the Edamame Herb Hummus between 4 bowls or plates. Top with a piece of salmon. Drizzle the salmon and the hummus with the Lemon-Tahini Sauce. Sprinkle chopped dill, mint, parsley and scallions over the top.
½ pound frozen, shelled edamame
¼ cup tahini
Juice of 1 lemon
1 small clove of garlic, chopped
¼ cup chopped fresh mint, plus more for garnish
¼ cup chopped fresh dill, plus more for garnish
¼ cup chopped Italian parsley, plus more for garnish
¾ teaspoon kosher salt
½ teaspoon fresh ground pepper
Combine all ingredients in a food processor until the hummus is smooth.
¼ cup tahini
¼ cup water
Juice of 1 lemon
Using a fork, whisk all ingredients together in a small bowl until smooth.
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