Salmon steak with garbanzos 

Salmon steak with garbanzos

(0)

Calories:977 kcal
Difficulty:easy
Preparation:20 min
Ready in:780 min
High-protien
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories977 kcal(49%)
Protein97 g(194%)
Fat38 g(48%)
Carbohydrates62 g(24%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe author: EAT SMARTER

Ingredients

For servings

1 ¼ cupsdried chickpeas
1 ⅓ cupsBuckwheat
3 cupsvegetable stock
2scallions sliced into rings
lemon juice
4fresh Salmon fillet approx. 160 g each
1 teaspoonPeppercorn crushed in a mortar
2 tablespoonsolive oil
1 handfulSpinach finely chopped
1 ⅛ cupsGreek yogurt
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Directions

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.
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