In a medium sauté pan, boil the water, squeeze in the lemon juice, add the lemon and salt. Place the salmon fillets flesh side down and simmer covered for 4-5 minutes depending on thickness.
Remove the fish and place on a plate flesh side down and cool. Peel off the skin and chill.
Roast the garlic on a sheet pan in a 350° oven until golden brown, 15-20 minutes. I like to roast it slow so the garlic is cooked through. In a hotter oven, it will brown but still be raw in the middle.
Put the rinsed garbanzo beans, garlic, lemon juice, salt and pepper in a food possessor and puree smooth. Slowly add the olive oil, allowing it to be absorbed by the puree. If it gets too thick add more lemon or water depending on taste.
Add chopped garlic and adjust seasonings.
Chill, overnight is best.
Toss the shredded romaine with salt and lemon juice. Place on 2 plates, put a mound of the hummus in the middle and drape with strips of salmon.
Garnish at will.
I used a can of garbanzo beans because that is how they are sold and I would rather have left over hummus than plain beans. If you are going to soak dry beans, you can make less.
You can make it into a roll in wax paper and chill or just put it into a container and spoon or cut out when needed.
The idea behind these butters is to bring out the best in whatever you are putting it on. If you have an oily fish like salmon, you want a tart butter so it isn't too rich. To make the butter tart you can use any citrus, wine or vinegar. A good combination for salmon is dill, shallots, wine or lemon. A good combination for steak is tarragon, red wine, shallots and black pepper. Swordfish might like garlic, basil and chipotle.