Huon Salmon with Hummus and Charred Onion
Impress your friends with this simple but gastronomic delight.
Recipes by Ben Milbourne for The Food Lab: www.foodlabonline.com.au

- Preparation:
- 5 Minutes
- Cooking:
- 15 Minutes
- Serves:
- 2
Ingredients
- 5 pickling onions, cut in half with the skin on
- 250g Huon Salmon Portion
- 2 tbsp truffle oil
- 1 bunch Dutch carrots, parboiled
- 1/2 cup hummus
Method
-
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
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
Once the salmon is cooked, remove from the pan and add the carrots. Cook for 5 minutes or until nice and charred.
-
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.
Huon Salmon with Hummus and Charred Onion