Nutritionist's Pick: Smoky Salmon with Chickpea-Corn Succotash
and Lemon-Honey Drizzle
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Lemon • Honey • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Green onion • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
113 g
Corn Kernels
1 unit(s)
Hot Pepper
1 unit(s)
Lemon
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
2 unit(s)
Green Onion
1 unit(s)
Honey
1 unit(s)
Garlic, cloves
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut hot pepper into 1/2-inch pieces.
- To a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 4-6 min, until lightly charred and tender-crisp.
- Meanwhile, zest, then juice lemon.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- Line another baking sheet with foil.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Smoked Paprika-Garlic Blend.
- Drizzle 1/2 tbsp (1 tbsp) olive oil over top. Flip to coat.
- When veggies are done, broil salmon in the middle of the oven for 7-9 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, drain and rinse chickpeas.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, chickpeas and green onion whites, then season with salt and pepper. Cook for 3-4 min, stiring often until onions are tender and golden.
- Meanwhile, to a small bowl, add honey, lemon juice, lemon zest, garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Stir to combine.
- Remove chickpeas from heat. Add broiled peppers and corn, half the honey-lemon drizzle and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Stir to combine.
- Divide chickpea-corn succotash between bowls. Top with salmon.
- Spoon remaining lemon-honey drizzle over top.
- Sprinkle with remaining green onions.
