Salsa Verde Salmon With Smashed Chickpea Salad Recipes

SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD

Steps:

• Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
• Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
• Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
• Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.

SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD

Steps:

• Heat the grill to high. Whisk 1 tsp olive oil with the orange zest, a splash of the juice and some seasoning. Put the salmon fillets skin-side down on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature.
• Put the parsley, Dijon mustard, 1/2 the chopped shallot, red wine vinegar, 1 tsp olive oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
• Heat 1 tsp olive oil in a frying pan and fry the rest of the chopped shallot for 5 mins. Stir in the chickpeas and season. Turn up the heat and stir until the chickpeas are just crisp. Mash roughly and stir in the roasted red peppers and kale. Add a splash of water and cover until the kale is wilted. Keep warm. Grill the salmon for 4-6 mins until cooked to your liking. Divide the mash between plates, and top with the salmon and salsa.