For a quick fish supper, look no further: salmon topped with hummus and a mixture of walnuts, lemon zest, lemon juice, sumac, parsley, and purple onions. Serve it with couscous enriched with spring onions, chopped tomatoes, and copious amounts of parsley, and enjoy alongside of a glass of wine. Just don’t ask me for a wine pairing.
This is a recipe from one of the best food websites out there, BBC goodfood.
Ingredients
- 50g walnuts, finely chopped
- large handful parsley leaves, finely chopped
- 2 tsp sumac
- ½ red onion, finely chopped
- zest and juice 1 lemon
- 4 salmon fillets
- 2 tbsp houmous
- couscous, pitta bread or flatbreads, to serve (optional)
- yogurt, to serve (optional)
Instructions
- Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.
- Put the salmon on a baking tray and roast for 12 mins (or 5 min more if you are Croatian), then remove, spread with the houmous and return to the oven for another 3 mins.
- Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.