Spiced Salmon with Almond ‘Hummus’

It’s just equal parts ground cumin, coriander and smoked paprika. I’m happy to share. It can be your secret blend too 🙂

Print Add to My Inbox Go to My Inbox

Spiced Salmon with Almond ‘Hummus’

Total Time 30 minutes minutes

Servings 2 people

Ingredients

• 1 clove garlic (optional)
• 100 g almond meal (almond flour)
• 2 tablespoons lemon juice
• 1 tablespoon Stonesoup spice* OR 1 teaspoon each cumin, coriander and smoked paprika
• 2 salmon or other fish fillets
• 50 g flaked (sliced) almonds handful
• 1 bag salad leaves (or green veg)

Metric - US Customary

Instructions

• Peel and smash garlic (if using). Place almond meal, 100g (3.5oz) water, garlic (if using) and 2 tablespoons lemon juice in a tall jar or jug.
• Using your stick blender puree until creamy and well combined.
• Stir in extra virgin olive oil and a pinch of salt. Taste and season with more salt or lemon juice as needed.
• 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.
• 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.
• 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.

Nutrition

Carbohydrates: 22g

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, cooked lentils or chickpeas.

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

more substantial (low carb) – double the hummus, 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, steak, pork chops, lamb cutlets or chops, 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 – whole lemon will keep wrapped in a plastic bag in the fridge for months.

salmon fillets – freeze them.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’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.