Name: Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil
Yield: Serves 4
Ingredients: 2 lemons, scrubbed; 4 garlic cloves, sliced; 2 tablespoons sliced shallots; 1 1/4 cups olive oil; 1/4 teaspoon kosher salt; Pinch of coarse grind black pepper; 1 1/4 cups canned chickpeas, rinsed and drained; 1 teaspoon minced garlic; 2 tablespoons tahini; 1 tablespoon lemon juice; 1/4 teaspoon kosher salt; Pinch of coarse grind black pepper; 1/4 cup olive oil; 1 cucumber, peeled, seeded, and sliced; 1/2 red onion, cut into thin half-moons; 1/4 pound haricots verts (thin green beans), blanched and refreshed in cold water; 4 teaspoons chopped fresh parsley; 5 tablespoons fine-ground cornmeal; 2 tablespoons all-purpose flour; 1/2 teaspoon fine sea salt; 4 (9- to 10-ounce) wild king salmon fillets, skin on; Soybean oil; Kosher salt; 4 teaspoons panko or coarse dry bread crumbs

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Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon OilIain Bagwell

This dish is the result of a kind of friendly competition I had with my friend Jeremy Marshall of Aquagrill restaurant in downtown Manhattan. We wanted to develop crusts for salmon: His is falafel, mine is hummus.

The lemon oil will be best if you start it a day ahead, so there's time for the flavors to mature.

Recipe notes

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