Kosher salt and fresh cracked black pepper, to taste
1 Red onion, sliced or diced
1 Persian cucumber, sliced
1 cup Rice wine vinegar
½ cup Water
3 tbsp. Sugar
1 tsp. Salt
1 cup Hummus
2 tbsp. Extra virgin olive oil
2 tbsp. Water
Squeeze of fresh lemon juice, optional
2 tbsp. Quinoa, cooked
2-3 handfuls Arugula
¾ cup Red radishes, sliced
¾ cup Red bell pepper, sliced or chopped
¾ cup Cherry tomatoes, halved
Fresh dill, to taste (optional)
Prepare your pickled veggies. Slice cucumbers. You may slice, dice, or rough chop your red onion. Add onions and cucumbers into separate containers just large enough to hold them.
Combine rice wine vinegar, water, sugar, and salt into a bowl. Stir until the sugar and salt has completely dissolved.
Pour brine over your onions and cucumbers just until covered. Store in the fridge.
Making Hummus Dressing
Add hummus to a bowl, add extra virgin olive oil, and enough water to turn it into milkshake consistency. Add a squeeze of fresh lemon juice, and chill that in the fridge.
Pat salmon portions dry of any excess moisture. Season with salt and pepper.
Heat a neutral cooking oil (like canola, sunflower, or avocado oil) over medium high heat in your pan until it is shimmering but not smoking.
Add salmon to pan. Your salmon should sizzle when placed in the pan. If it doesn’t… your oil is not hot enough.
Once salmon is in the pan, do not move it! This allows the crispy, caramelized crust of the salmon to form.
After 3-4 minutes, give it a flip, and cook for another 2-3 minutes or so.
How to Check Your Salmon is Fully Cooked:Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
Remove from heat.
Add all salad components to a large mixing bowl. Now add a couple heaping handfuls of your pickled onions and cucumbers. Pour a bit of your pickling liquid over the ingredients as your dressing and mix well.
Start by a spreading a foundation of Hummus sauce on a plate. Then add a healthy handful of your mixed salad onto the hummus. Finally, top with your crispy pan seared salmon portion. Garnish with a squeeze of fresh lemon.