Salmon with herb hummus and cherry sauce

Big fan of this cherry sauce for salmon, it’s essentially a vinaigrette that I adjust to be more of a sauce than a dressing. Mustard usually doubles as spice and emulsifier, but I had plenty of emulsification from the pectin in the cherries so I went for grated radish to give a more mellow flavor profile than mustard. Also much less oil than a dressing. Cherry color is rich and looks great over a bed of herb hummus.

By Campbell Lomel

Instructions

1. For cherry sauce: pitted cherries blended up with some apple cider vinegar and a touch of honey, then mint and grated radish (grating is necessary for maximum extraction of isothiocyanates). Blend in ab 1/3 that volume of oil.