Grilled Salmon & Beetroot Hummus

🧂 Ingredients

• 4 salmon fillets

  220g each
• 1/2 fennel

  bulb & fronds
• 1 orange

  segmented and 2 tbsp juice *see notes*
• 4 tbsp olive oil
• salt
• 60 g mixed leaves
• 1 tbsp vinegar
• 1/2 tsp oregano
• 250 g cooked beets
• 1 clove garlic

  crushed
• 1 tbsp lemon juice
• 1 pinch cayenne pepper
• 1/2 tsp cumin
• 1 tsp tahini
• 1 tbsp olive oil
• salt & pepper

Instructions

• 1 Blend all ingredients together in a food processor until smooth
• 2 Store in an airtight container in the fridge for up to 5 days
• 3 Slice fennel thinly using a sharp knife or mandolin
• 4 Segment orange and combine with fennel *see notes*
• 5 Mix 2 tbsp olive oil, orange juice, salt & oregano together
• 6 Toss fennel and orange in dressing and top with some fennel fronds
• 7 Rub salmon in 2 tbsp olive oil and season them
• 8 Cook on BBQ @ 160c skin side down for 6-8 minutes, flip and cook for a further
  1-2 minutes until internal temperature is 52c
• 9 Rest for 2-3 minutes before serving
• 10 If using a grill pan, grill for 6-8 minutes on medium heat, flip and transfer to
  the oven for 3-4 minutes @ 160c until internal temperature is 52c

Nutrition Info