salmon + hummus + arugula

salmon, hummus, arugula, pomegranate, lemon, tahini, mint

Salmon with hummus and arugula will evoke a bit of surprise served at a Northwest table. If you live here, you have your favorite way to cook fresh salmon, usually barbecued with lemon, some onions or perhaps soy sauce and brown sugar. This dish incorporates some exotic Eastern flavors; cilantro, arugula, lemon, Tahini, and pomegranate that take it in an unusual direction. The salmon is smothered with fresh hummus and then dressed with a mixture of herbs and walnuts. The pomegranate seeds sparkle through the mix. Don’t worry, fresh caught wild salmon (the only salmon we eat around here) has enough flavor to hold its own in this dish. The presentation begs to be given center stage on your party buffet.

Serves: 10
Cooking Time: 20 minutes


  • 5 pounds salmon fillets, skin on one side
  • 2 tablespoons olive oil
  • lemon, juiced, zest reserved
  • 2 cups hummus (recipe below)
  • ¾ cup cilantro, loosely chopped
  • 3 cups arugula
  • 1 cup walnuts, chopped
  • 1 pomegranate, seeded
  • ½ red onion, thinly sliced
  • fresh hummus:
  • 1 (14.5 ounce) can garbanzo beans
  • 4 cloves garlic, minced
  • ¼ cup tahini (sesame paste)
  • 1 tablespoon dark sesame oil
  • juice of one lemon (about ¼ cup)



Preheat the oven to 350° and line a baking tray with baking parchment or foil. Drizzle olive oil and lemon juice over the salmon. Roast the salmon on the tray until almost cooked through – about 15-20 minutes. Remove from oven and leave to cool to room temperature.


Put the salmon on a serving platter and spread the hummus over the baked salmon.


Mix the cilantro, arugula, and lemon zest and scatter over the salmon. Sprinkle the walnuts, pomegranate seeds, and sliced red onion over the greens.


Serve whole salmon filets on the platter or cut into individual servings.


Fresh Hummus:


Drain the garbanzo beans and reserve the liquid from the can.


In a food processor fitted with a steel blade, place all ingredients and pulse until pureed.


Add reserved garbanzo bean liquid until you achieve a spreading consistency.

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