Zesty Salmon Fiesta with salsa verde and chickpeas
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 servings
Ingredients:
· 6 tsp olive oil
· 2 oranges, zested and juiced
· 4 skin-on salmon fillets
· 1 small bunch of parsley (including stalks) finely chopped
· 1 tbsp Dijon mustard
· 2 shallot or 1 small red onion, finely chopped
· 1⁄2-1 tbsp vinegar
· 1 1⁄2 canned chickpeas, drained and rinsed
· · roasted red peppers from a jar, drained and chopped
· 1 bag of kale or spinach
· 1 1⁄2 cups of cherry tomatoes, halved
· salt and pepper to taste
Instructions:
1. Heat the grill to high. Whisk 2 tsp of the oil with the orange zest, a splash of the juice, black pepper and salt to your linking. 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.
2. Put the parsley, mustard, 1 shallot or 1⁄2 onion, 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.
3. Heat the remaining oil in a frying pan and fry the remaining shallot or onion 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, kale/spinach and cherry tomatoes. Add a splash of water and cover with a lid for 2 minutes (or until the kale is soft). Keep warm over a low heat.
4. Cook the salmon for 15-20 minutes, or until cooked to your liking.
5. Spoon ¼ of chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde.