Blackened salmon with black bean hummus and jalopeno aioli

Comment: This recipe comes from a restaurant in California. You have to be able to do hot and cold with this dish. If you can’t, rice would be a good substitute for the cold hummus. The jalapeno aioli is really what makes the dish. It is spicy and delicious.


Note:
I only added about 1/4 to 1/2 cup oil slowly to the blender when making the sauce and 1 egg. From the blackening spice, I omitted the oregano completely and used 1/2 the amount of turmeric the second time around making the dish. The garnish is green onions sliced finely.

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