Salmon Steak with Chickpeas and Spinach

(Garbanzo beans)
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Salmon Steak with Chickpeas and Spinach
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h.
Ready in
Calories:
977
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is a protein powerhouse, thanks to the salmon and garbanzo beans.

You can also use quinoa instead of buckwheat, which contains even more protein. 

1 serving contains
(Percentage of daily recommendation)
Calorie977 kcal(47 %)
Protein97.43 g(99 %)
Fat37.94 g(33 %)
Carbohydrates61.86 g(41 %)
Sugar added0 g(0 %)
Roughage10.22 g(34 %)
Vitamin A280.09 mg(35,011 %)
Vitamin D0 μg(0 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.98 mg(98 %)
Vitamin B₂1.82 mg(165 %)
Niacin52.81 mg(440 %)
Vitamin B₆3.14 mg(224 %)
Folate240.49 μg(80 %)
Pantothenic acid6.78 mg(113 %)
Biotin15.68 μg(35 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C8.05 mg(8 %)
Potassium2,591.69 mg(65 %)
Calcium171.73 mg(17 %)
Magnesium287.71 mg(96 %)
Iron6.59 mg(44 %)
Iodine0.57 μg(0 %)
Zinc4.81 mg(60 %)
Saturated fatty acids7.08 g
Cholesterol231.44 mg

Ingredients

for
4
Ingredients
1 ¼ cups dried chickpeas (garbanzo beans)
1.333 cups Buckwheat
3 cups vegetable stock
2 scallions (sliced into rings)
lemon juice
4 fresh Salmon fillet (approx. 6 oz each)
1 teaspoon peppercorns (crushed in a mortar)
2 tablespoons olive oil
1 handful Spinach (finely chopped)
1 ⅛ cups Greek yogurt
How healthy are the main ingredients?
BuckwheatchickpeasSpinacholive oil

Preparation steps

1.
Cover the chickpeas with water and leave to soak overnight.
2.
The following day, drain and add to a saucepan with the buckwheat and stock. Bring to the boil, cover and simmer over a low heat for around 40 minutes until cooked, adding more stock if needed. All of the liquid should have been absorbed at the end of the cooking time. Add the spring onions for the last 10 minutes of cooking time.
3.
Season to taste with salt and a dash of lemon juice.
4.
Season the salmon with salt and the crushed peppercorns. Fry slowly in oil in a hot, non-stick frying pan for around 3-4 minutes a side, until golden brown.
5.
For the dip, mix the spinach through the yoghurt and season to taste with salt.
6.
Arrange the salmon on plates with the chickpeas and buckwheat and serve with the dip.