Pan Seared Salmon with Black Bean Hummus

Pan seared salmon filet with black bean yogurt hummus, mesclun mix, pickled winter vegetables and orange segments

By: Richard Duclos, Signature Chef

Prep Time: 8 hours
Cook Time: 14-16 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Winter Pickled Vegetables:
¼ cup and 2 Tablespoons unseasoned rice vinegar
2 Tablespoons and 2 teaspoons water
1 ½ Tablespoons honey
2/3 cup peeled and thinly sliced carrots
2/3 cup peeled and thinly sliced radishes
2/3 cup peeled and thinly sliced red onions
2/3 cup peeled and thinly sliced turnips
2 teaspoons thinly sliced garlic cloves

Black Bean Hummus:
2 Tablespoons rinsed and drained canned reduced sodium black beans
4 teaspoons nonfat plain Greek yogurt
1/8 teaspoon freshly grated lemon zest
½ teaspoon ground cumin
½ teaspoon ground dry mustard
½ teaspoon Kosher salt

Pan Seared Salmon Fillet:
1 pound fresh or thawed Atlantic salmon fillet, cut into 4 equal size pieces
1 1/8 teaspoon Kosher salt
1 1/8 teaspoon ground black pepper
¼ cup olive oil

Pan Seared Salmon with Black Bean Hummus:
1 large orange
7 cups mesclun mix or tender greens
¼ cup olive oil
½ teaspoon Kosher salt
½ teaspoon ground black pepper

Allergens:

Fish, Milk, Mustard

Nutritional Information

Directions:

To Prepare Winter Pickled Vegetables: In a stainless-steel bowl, combine rice vinegar, water and honey. Whisk to combine. Add carrots, radishes, onions, turnips and garlic to mixture. Toss to evenly coat. Cover, and place in refrigerator for 8 hours to pickle. Drain prior to use.
To Prepare Black Bean Hummus: Combine all ingredients in a food processor or blender. Process until smooth. Place in refrigerator until ready to use.
To Prepare Pan Seared Salmon Fillet: Season salmon with salt and pepper. Heat oil in sauté pan on medium-high heat. Sear salmon for 2 to 3 minutes on both sides or until lightly browned. Transfer salmon to a sheet pan coated with cooking spray. Finish in a preheated 350-degree Fahrenheit oven for 10 minutes or until opaque and flaky. Serve while hot.
To Plate Pan Seared Salmon with Black Bean Hummus: Cut both ends off the orange by standing the oranges on a cutting board. With a paring knife, trim off the peel and white pith from the oranges, removing as little of the orange flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After the segments are cut, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in juice until ready to use. Place mesclun mix in a stainless-steel bowl. Add olive oil, salt and pepper. Toss to evenly coat and distribute. Place 1 ¾ cups on a serving plate, between 6 o’clock and 8 o’clock. In order, place 1 Tablespoon black bean hummus between 11 o’clock and 1 o’clock, 2/3 cup pickled vegetables at 1 o’clock, 1 salmon fillet lengthwise on top of mesclun mix, ¼ cup orange segments at 3 o’clock.Enjoy immediately!