I know I mention this in every single article I write about fish, but fish has been an acquired taste for me. I just read through my fish recipes and it is interesting to see the progression from me stating that I don’t like fish, to “I’m not that fond of fish” to “I have come to love mild fish”. I have come up with some recipes that the whole family enjoys, but my husband often tells me that my fish doesn’t taste “fishy”. Exactly! I view a fish recipe as a success if it doesn’t taste like fish.
But my husband loves fishy fish. So I decided to try a different angle. Instead of trying to mask the fish flavor, I would try to match the intensity with a competing, but complimentary flavor. And I decided to be really bold and pick a fish with a strong fish flavor, which meant I needed a really intense flavor to go with it.
I had some of Elsa’s Roasted Garlic Hummus on hand and remembered seeing one of my friends put it on chicken. Even though I add extra garlic when I make Elsa’s hummus I wanted even more flavor, so I added rosemary. The Hummus Crusted Salmon was a huge hit. My husband could taste the fish and I was able to ignore the fish and focus on the garlic and rosemary flavors. We have finally found a fish recipe compromise. I have since made it several times. The last time I had store bought garlic hummus and while it is not as colorful or as tasty as Elsa’s hummus, it worked just fine in the recipe.
- 1 pound salmon
- ½ cup garlic hummus
- 1 teaspoon rosemary, crush the rosemary to release the flavor
- Preheat oven to 450 degrees.
- Place fish in a greased pan, skin side down.
- In a small bowl mix hummus and rosemary.
- Spread the hummus over the top of the salmon.
- Bake for 25 – 30 minutes, or until the fish is cooked through and the top is slightly brown.
Sometimes stubbornly refusing to give up on a food is a good idea!