Grilled salmon with chickpea salad

Grilled salmon with chickpea salad

Total: 1 hr | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / person: 588 kcal
, Fat: 35 g
, Carbohydrate: 32 g
, Protein: 36 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salmon

1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp sweet paprika
¼ tsp salt
a little pepper
4 salmon fillets with skin (organic) (approx. 130 g each)

Chickpea salad

3 tbsp coarse-grain mustard
3 tbsp white balsamic vinegar
4 tbsp olive oil
1 organic lemon, grated zest and 2 tbsp of juice
¾ tsp salt
a little pepper
2 tins chickpeas (approx. 400 g each), rinsed and drained
2 spring onions incl. green parts, cut into thin rings, greens set aside
50 g pomegranate seeds

Charcoal/gas/electric grill

1 tbsp olive oil
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How it's done

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Salmon

Place the fennel seeds in a mortar along with all the other ingredients up to and including the pepper, crush. Rub the mixture into the salmon, cover and leave to marinate in the fridge for approx. 30 mins.

Chickpea salad

Mix the mustard, balsamic, oil, lemon zest and lemon juice in a bowl, season. Add the chickpeas, spring onions and pomegranate seeds, mix.

Charcoal/gas/electric grill

Drizzle the salmon with the oil. With the lid down, grill the fish over/on a medium heat (approx. 200°C) for approx. 10 mins. all over. Serve the salmon with the chickpea salad, garnish with the reserved spring onion greens.

Good to know
Serve with: Lemon wedges.

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