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Chipotle Salmon with Beetroot Hummus

Chipotle Salmon with Beetroot Hummus

Featuring a salmon fillet marinated with Custom Culinary Alfa® Chef's Own Chipotle BBQ Marinade, served with Beetroot hummus and sweet corn and tomato salsa using Custom Culinary Alfa® Gold Label Mirepoix Base and Custom Culinary Alfa® Chef’s Own Chili Lime Cilantro Glaze.

What You'll Need

* Yield = 4 Portions
Quantity Ingredients
  For Salmon Marinade:
600 gms Skinless boneless salmon fillets, cut into 4 filets (about 1″ thick)
30 gms Custom Culinary Alfa® Chef's Own™ Chipotle Seasoning
12 gms Olive Oil
12 gms Water
1 nos Lemon
  For Salsa:
100 gms Diced tomato
50 gms Sweet corn kernels
20 gms Black kalamata olives
25 gms Chef's Own™ Chili Lime Cilantro Glaze Sauce Seasoning
75 gms Water
25 gms Olive Oil
5 gms Chopped cilantro
2 gms Gold Label® Mirepoix Base


  1. Pat dry the room temperature salmon filets with paper towel. Season all over with Chipotle Seasoning, olive oil, and water. Squeeze 1-2 teaspoons of lemon juice over each fillet, and rub all the flavour in.
  2. Heat the olive oil in a large non-stick pan over medium-high heat until hot. Place salmon fillets skin flesh side down. Sear for 3-4 minutes until crispy and golden.
  3. Flip and sear the other side of each fillet for 2 minutes. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness.
  4. For Tomato Corn Salsa: Blend using a hand blender with the chili lime cilantro seasoning, water, and olive oil. Mix in the diced tomato, sweet corn, kalamata olives, and chopped cilantro. Set aside.
  5. Serve over the beetroot hummus and pour tomato corn salsa on top.