Huon Salmon with Hummus and Charred Onion

Bahan-bahan

• 5 pickling onions, cut in half with the skin on
• 250g Huon Salmon Portion
• 2 sudu besar truffle oil
• 1 bunch Dutch carrots, parboiled
• 1/2 cup hummus

Kaedah

1. 1
   Place onions in a pan over a medium to high heat cut side down and drizzle a tbsp of truffle oil over the top. Char for 5 minutes. Once charred, take off the heat and cover with the lid for 5 to 10 minutes to allow the onions to soften. Once cooked remove the skin.
2. 2
   In a separate pan over medium to high heat add in the salmon with a tbsp of truffle oil. Cook for 5 minutes with the skin side down and then for a further 1 minute on the other side.
3. 3
   Once the salmon is cooked, remove from the pan and add the carrots. Cook for 5 minutes or until nice and charred.
4. 4

   To Serve

   Spread a dollop of hummus over a plate and top with the salmon. Place onions and carrots around the plate. Garnish with baby beet leaves.