Hummus-Crusted Salmon With Cucumber And Tomato Salsa This Mediterranean twist on salmon is high in flavor and easy to make. The hummus crust gives a unique taste to salmon and can also be used when making halibut or sea bass. This dish goes well with the Root Vegetable Puree and your favorite steamed seasonal green leafy vegetable. Add 1/2 cup diced fresh mango to the salsa for a tropical addition to this Middle Eastern dish. Makes 4 servings.
	Ingredients: 1 ripe beefsteak tomato Sea salt freshly ground black pepper 3/4 cup peeled, seeded and diced cucumbers Four 6-ounce salmon fillets, skin removed 1 tablespoon diced Bermuda onion 1/4 cup Black Bean Hummus, substituting white beans 2 teaspoons olive oil 1 tablespoon rice wine vinegar 4 teaspoons whole wheat bread crumbs 1 1/2 teaspoons rice wine (mirin) 1 1/2 teaspoons chopped fresh dill Lemon wedges, for serving
	Instructions: 1. In a small stockpot, bring 2 quarts of water to a boil. Make an X-shaped shallow incision with a paring knife on the bottom of the tomato, to make peeling easier. Add to the boiling water and blanch for 1 minute. Rinse the tomato under cold water to remove the skin and cut into medium dice. 2. In a mixing bowl, combine the cucumbers, tomato, and onions. Add the olive oil, vinegar, wine and dill. Season with salt and pepper and toss gently. Set aside or refrigerate if making ahead. 3. Preheat the broiler. Spray a nonstick skillet with canola oil spray and set over medium heat. Season the salmon fillets with salt and pepper. Sear the salmon for 3 to 4 minutes on each side. 4. Place the salmon on a nonstick baking tray and spread about 1 tablespoon of hummus evenly over each fillet. Sprinkle 1 teaspoon of bread crumbs on each over the hummus. Finish the salmon under the broiler for 3 to 4 minutes to get a golden brown crust. 5. Serve with cucumber-tomato salsa spooned over the top and lemon wedges on the side.

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