Pan-Seared Double Harissa Salmon
with Pickled Shallots and Roasted Chickpea Salad- Salmon
- Sesame
- Soy
- Egg
- Mustard
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
113 g
Baby Spinach
1 unit(s)
Lemon
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
7 g
Harissa Spice Blend
2 tbsp
Tahini Sauce
(Contains: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten, May contain traces of allergens, Sesame, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
Not included in your delivery
0.19 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- In a large bowl, toss together chickpeas, half the Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To a parchment-lined baking sheet, arrange chicpeas in a single layer.
- Roast in the top of the oven for 22 - 25 min, stirring halfway through, until golden and crispy.
- Meanwhile, peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Pat salmon dry with paper towels. Season with salt, pepper and remaining Harissa Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Meanwhile, in another medium bowl, combine yogurt, garlic, lemon zest, lemon juice, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) water. Season with salt and pepper. (NOTE: This is your lemon-yogurt sauce!)
- Drain pickled shallots over a large bowl, reserving 1 tbsp (2 tbsp) pickling liquid. Discard any remaining brine.
- In the same bowl, add 1/2 tbsp (1 tbsp) oil, then whisk to combine. (NOTE: This is your salad dressing!)
- Add chickpeas and spinach, then toss to coat.
- Divide roasted chickpea salad and salmon between plates.
- Top salad with pickled shallots.
- Spoon lemon-yogurt sauce over salmon.
- Squeeze a lemon wedge 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.
