Lemon Poached Salmon on a bed of Black Olive Hummus (serves 2)
I found some amazingly cheap wild salmon the other day – $6.99 a pound on sale versus $16.99! Cold poached salmon is quick and easy and I like it cold. I poached the salmon by pouring the juice of half a lemon and 2 tbsp. extra virgin olive oil over salmon and covering the roasting tray I cooked it in with aluminum foil. Hummus can serve as a side dish – love it with chicken – as well as a dip. So I made my black olive hummus (see recipe on this blog) and placed the salmon on top – and there you have it!
