Huon Salmon with Hummus and Charred Onion

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PREP TIME 5 minutes
COOK TIME 15 minutes
SERVES 1-2

INGREDIENTS

5 pickling onions, cut in half with the skin on
250g Huon salmon fillet
2 tbsp Pukara truffle oil
1 bunch dutch carrots, parboiled
½ cup hummus

METHOD

Step 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.

Step 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 minute on the other side.

Step 3
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.

Season 2, Dinner, Fish, Lunch, Salmon, SeafoodSimon Hamiltonseason 2, huon, pukara, salmon, hummus, charred onion