Pan-Seared Double Harissa Salmon
with Pickled Shallots and Roasted Chickpea SaladCalories
:
900 kcalProtein
:
70g proteinDifficulty
:
EasySpicy
Very High Fibre
New
Allergens:
- Salmon
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
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 unit(s)
Greek Yogurt
(Contains: Milk)
2 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
7 g
Harissa Spice Blend
Not included in your delivery
0.19 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories900 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber14 g
Protein70 g
Cholesterol160 mg
Sodium1030 mg
Potassium1700 mg
Calcium250 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Bowl
•Colander
•Measuring Spoons
•Small pot
•Zester
•Large Non-Stick Pan
•Whisk
Cooking Steps
1
- 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.
2
- 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!)
3
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
4
- 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.**
5
- 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.
6
- 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.
7
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.
