Seared Salmon with Fennel Slaw & Beetroot Hummus

Perfectly seared salmon meets crisp fennel slaw and vibrant beetroot hommus in this fresh, flavour-forward dish.

Rich, delicate fish balanced with bright citrus, crunch and earthy sweetness—light yet satisfying, and effortlessly elegant for any occasion.

INGREDIENTS:

• 200g Alannah’s Egyptian Sweet Beets with Cashews Hommus

• ½ Green cabbage, finely shredded

• 1 Fennel bulb, finely sliced

• 1 tbsp Apple cider vinegar

• 1 tbsp Lemon juice

• 2 tbsp Mayonnaise

• 2 tbsp Greek yoghurt

• 600g Salmon fillets, skin on

• 3 tbsp Sunflower seeds, toasted

• ½ handful Fresh parsley, finely chopped

SERVES: 4 | PREP: 20 minutes | COOK: 10 minutes

Step 1

In a large bowl, combine the cabbage, fennel and sunflower seeds. In a small bowl, whisk together the vinegar, lemon juice, mayonnaise and yoghurt. Season with salt and pepper. Pour over the slaw and toss well to coat. Set aside.

Step 2

Pat the salmon fillets dry and season with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Place the salmon skin-side down and cook for 3–4 minutes until the skin is crisp. Flip and cook for a further 2–3 minutes, or until cooked to your liking.

Step 3

Place a portion of slaw on each plate along with a salmon fillet and a generous spoonful of beetroot hummus. Scatter with parsley and serve.

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🍽️ Recipe Cost: $16.36 ($4.09 per serving)

🛒 Shopping Cost: $40.66 (buying full items)