Spiced Salmon with Almond ‘Hummus’

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Spiced Salmon with Almond 'Hummus'

Spiced Salmon with Almond ‘Hummus’

This is one of my favourite types of dinners. Beautifully spiced fish, creamy sauce and salad leaves. Simple and so good.

I’ve been buying frozen wild Alaskan salmon from the guys at Fish & Co in Sydney.

It’s expensive but worth it.

Love how it has so much more flavour than farmed salmon.

And I should mention the spice mix.

I call it the ‘Stonesoup spice’ because it’s my favourite go-to blend.

I used to call it my ‘secret’ spice. But since I’m sharing the recipe with you here I had to change the name ๐Ÿ˜‰

It’s just equal parts ground cumin, coriander and smoked paprika.

I’m happy to share. It can be your secret blend too ๐Ÿ™‚

enough for: 2
takes: 30 minutes
net carbs: 22g/serve

100g (3.5oz) almond meal
1 clove garlic, peeled and smashed (optional)
2 tablespoons lemon juice
1 tablespoon Stonesoup spice*
2 salmon fillets
handful flaked almonds (50g / 2oz)
salad leaves or green veg, to serve

1. Place almond meal, 100g (3.5oz) water, garlic (if using) and 2 tablespoons lemon juice in a tall jar or jug.

2. Using your stick blender puree until creamy and well combined.

3. Stir in extra virgin olive oil and a pinch of salt. Taste and season with more salt or lemon juice as needed.

4. Combine spice and 1 tablespoon more of olive oil in a small bowl with a pinch of salt. Toss in salmon to coat with the spiced oil.

5. Heat a medium frying pan on a medium high heat. Add salmon and cook for 3-5 minutes on each side or until cooked to your liking.

6. Divide hummus between two plates. Top with hot salmon. Wipe out the pan and toast the almonds in the pan for a minute or until starting to brown. Scatter almonds over the fish. Finish with salad on the side.

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WINE MATCH: A big buttery Chardonnay.

Variations & Substitutions

*Stonesoup spice – make your own by adding 1 teaspoon each ground cumin, coriander and smoked paprika.

nut-free – make regular hummus instead.

Low FODMAP – skip the garlic and use macadamias instead of the almond meal. Puree in a food processor.

different nuts – you can use any nut you like, if using whole nuts you’ll need to puree in a food processor instead of using your stick blender.

keto / ultra low carb – replace the almond hummus with mayo or smashed avocado.

vegetarian – spiced mushrooms or eggplant steaks. Fried eggs, tempeh, halloumi.

more substantial (carb lovers) – steamed potatoes, pita bread, couscous.

more substantial (low carb) – more almonds, a big drizzle extra virgin olive oil.

different vegetables – serve with any cooked green veg. Like broccoli, green beans, kale, spinach, chard, silverbeeet, asparagus. Will also work with cooked or raw cabbage or mashed cauliflower.

different protein – chicken, pork chops, lamb cutlets, fried eggs (just drizzle the spiced oil over before serving), halloumi.

Waste Avoidance Strategy

almond meal / spices / almonds – keep them in the pantry.

garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

lemon โ€“ whole lemon will keep wrapped in a plastic bag in the fridge for months.

salmon fillets – freeze them.

salad leaves โ€“ are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isnโ€™t possible you can pop them in the freezer. They will wilt down but can then be used anywhere youโ€™d use wilted greens. At least this way they won’t go slimy.

green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Most can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

Prepare Ahead

You can make the hummus up to a week ahead. And marinate the salmon a day ahead. But best when the fish is freshly cooked. Leftovers will keep in the fridge for up to a week or can be frozen.

Spiced Salmon with Almond 'Hummus'-2

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