This was one of those providential recipes that just sort of fell together. I was craving a bright salad – where I live, cucumber/tomato salad is ubiquitous – my auto-pilot has Asian flavors on the brain – and I had half a tub of premade hummus that needed using up. And past-me was smart and put two salmon fillets in the freezer. Go, past-me. Thanks for looking out.

gluten-free, pescatarian

Hummus Salad with Relish

First, start the salmon:

1 salmon fillet per person (defrosted if frozen)

Red chili powder

Cumin powder

Salt & pepper

Pat the salmon dry, dust with spices on both sides and pan sautee in a couple spritzes neutral oil until your desired doneness is reached. We like a nice medium.

While the salmon is working, make the relish:

1 medium cucumber, chopped

1/2 pint cherry tomatoes, quartered

1 ounce pickled ginger, minced

2 tsp. sriracha

2 Tbsp. coconut aminos

Juice of 1 lime

I scallion, minced

Combine all relish ingredients and let sit.

To serve:

Leftover rice cooked in chicken stock (I had a mixture of basmati and wild rice I’d made a few days before)

3-4 Tbsp. hummus per person

To assemble, line the bowl with a generous smear of hummus. Top with the rice, lay the fish on top of that and spoon some relish over the whole shebang.

Makes enough relish for 4; the rest is up to you