Pip's Plate

I’m back with more recipes. I’m finally feeling like cooking again and I was dead set on having salmon for dinner last night. (Even though the tilapia looked mighty good.)

I’m starting to explore a way of cooking that is somewhat new to me. Although I feel like I’ve done this in the past, I’m now doing it more intentionally- working with one ingredient and building a meal out of it. That’s how this recipe came to be.

I was in the grocery store last night at the fish counter picking out some salmon when I looked over at a small refridgerated section and realized we definitely needed some hummus. I asked D to go over and pick out some Holy Land hummus (my favorite) and pita bread.

Then I thought, “Hmm…what if we cooked the salmon with hummus on top of it?!” And we did. And it was excellent. This recipe is for 2 people, but to increase it, just buy 6 oz of salmon per person and then increase the spread to accommodate the amount of fish.

Hummus Feta Salmon

12 oz fresh salmon fillets

2 oz Holy Land garlicky hummus (or some other variety of garlicky hummus, or plain hummus with 1 minced garlic clove)

2 oz crumbled Greek feta cheese

2 t chopped fresh herbs (use whatever you have on hand- mint, tarragon, basil, thyme, any of those will work well)

salt and pepper to taste

Preheat the oven to 400. Prepare a baking sheet and place the salmon on the sheet. I like to put aluminum foil on my baking sheet when I buy fish with skin on it. This way when I take it out of the oven the skin stays on the aluminum foil and I get fish with no skin. (However, if you like salmon skin, which is VERY tasty, then don’t do this.)

Combine the hummus, feta, herbs, salt and pepper.  Spread over the salmon. Bake the salmon for about 15 minutes for medium and about 20 minutes for cooked through.

Server with steamed broccoli for a complete and healthy meal.