Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil

Ingredients

• 2 lemons
• scrubbed
• 4 garlic cloves
• sliced
• 2 tablespoons sliced shallots
• 1 1/4 cups olive oil
• 1/4 teaspoon kosher salt
• Pinch of coarse grind black pepper
• 1 1/4 cups canned chickpeas
• rinsed and drained
• 1 teaspoon minced garlic
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• Pinch of coarse grind black pepper
• 1/4 cup olive oil
• 1 cucumber
• peeled
• seeded
• and sliced

Instructions

1. 1

   Cut the lemons in half and squeeze the juice into a small saucepan.

2. 2

   Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper.

3. 3

   Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

4. 4

   Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them.

5. 5

   Taste for salt.

6. 6

   Lemon oil will keep, covered and refrigerated, for 2 weeks.

7. 7

   Put the chickpeas, garlic, tahini, lemon juice, salt, and pepper into a food processor and pulse until the chickpeas are coarsely chopped.

8. 8

   Scrape down the sides of the bowl.

9. 9

   Turn the processor on again and drizzle in the oil.

10. 10

    Process until the hummus is smooth, scraping down the sides of the bowl as needed.

11. 11

    Scrape the hummus into a bowl, cover it, and set it aside at room temperature until needed, or cover and refrigerate for up to 1 day.

12. 12

    Bring the hummus back to room temperature before you use it.

13. 13

    Combine the cucumber, onion, and haricots verts in a bowl.

14. 14

    Cover and refrigerate until needed.

15. 15

    Position an oven rack 6 inches from the broiler and heat the broiler.