serves
2
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 250 g salmon fillet
- ½ cup hummus
- 1 bunch Dutch carrots, parboiled
- 5 pickling onions, cut in half with the skin on
- 2 tbsp truffle oil
Instructions
Place onions in a pan over a medium to high heat cut side down and drizzle a tablespoon 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. Remove the skin.
In a separate pan over medium to high heat add in the salmon with a tablespoon of the truffle oil. Cook for 5 minutes with the skin side down, and then for a further 1 minute on the other side.
Once the salmon is cooked, remove from the pan and add the carrots. Cook for 5 minutes or until nice and charred.
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
