Carb Smart Moroccan-Spiced Poached Double Salmon
with Chickpeas, Zucchini and Tomato Tagine- Salmon
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Crustaceans
Ingredients: Salmon fillets • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Zucchini • Roma tomato • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
7 g
Parsley
8 g
Moroccan Spice Blend
(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, May contain traces of allergens)
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
1 unit(s)
Shallot
1 unit(s)
Tomato
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Finely chop parsley.
- Cut tomato into 1/2-inch pieces.
- Pat salmon dry with paper towels.
- Season with salt, pepper and half the Moroccan Spice Blend.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shallots, garlic and zucchini. Cook 2-3 min, stirring often, until veggies are tender-crisp.
- Add remaining Moroccan Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add tomato sauce base and chickpeas with their canning liquid. Season with salt and pepper, then stir to combine.
- Bring to a simmer over medium-low.
- Once simmering, nestle salmon, skin-sides up, into the chickpea-tomato mixture. Cover and reduce heat to medium-low.
- Cook for 7-9 min, stirring occasionally, until salmon is cooked through.**
- When salmon is done, add add tomatoes to the pan and season with salt, pepper and 1/2 tsp (1 tsp) sugar.
- Cook uncovered for 1-2 min, stirring occasionally.
- Transfer salmon to a clean surface and carefully remove the skin, if you like.
- Divide chickpea-tomato tagine between bowls.
- Top with salmon.
- Sprinkle parsley over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
