for 4 person

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 tin	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

How it's done

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.

Show complete recipe