Main dishes

Salmon with hummus and beetroot salad

Salmon with hummus and beetroot salad. Colorful, healthy and very tasty dish. Salmon served with broad bean hummus, aromatic beetroot salad and sweet potatoes.

Ilość porcji / Servings – 2
Czas przygotowania / Prep. time: 30 mins
Czas gotowania / Cook time: 1 hr 30 mins
Czas całkowity / Total time: 2 hrs
Drukuj / Print

Składniki / Ingredients:

For hummus

  • 2 glasses of boiled (peeled bean)
  • 1/2 cup tahini paste
  • 1/4 cup lemon juice
  • 4 tbsp water
  • 3 garlic cloves
  • a handful of fresh parsley and coriander
  • salt
  • olive oil

For beetroot salad

  • 4 beetroots cooked or baked
  • 2 cloves of garlic squeezed through the press
  • 3 tablespoons of mayonnaise
  • 1 handful of finely chopped dill
  • salt
  • pepper

For salmon

  • 2 Salmon fillets
  • 4 cloves of garlic
  • 1 lemon
  • 2 tbsp olive oil
  • pepper
  • salt
  • dill

For broad beans

  • 100 g cooked broad beans peeled
  • 3 tablespoons of butter
  • 3 garlic cloves crushed
  • 3 tablespoons of crumbled spelling
  • Herbes de Provence to taste
  • salt pepper

Sposób wykonania / Instructions:

For hummus

  • Place all ingredients (except oiin a blender and mix to a smooth, fluffy mass. Transfer to a jar and pour olive oil.

For beetroot salad

  • Grate beetroots on the grater with large eyelets. Add mayonnaise, garlic, and dill. Season with salt and pepper

For salmon

  • Heat the oven to approximately 180 ° Wash the fish fillets and dry with a paper towel. Crush cloves of garlic, and squeeze the juice from the lemon. Season the fillets with salt, pepper, garlic, and lemon juice. Then place dill on the top of the fish and wrap in the aluminum foil with olive oil. Bake for about 20 minutes

For broad bean

  • In a frying pan, put the broad beans beans on the hot butter. Add garlic. Fry for two minutes. Add Herbes de Provence. Season with salt and pepper. Finally, add the crushed pistachios and mix.