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salmon fillets fish sauce olive oil chickpeas ground cumin salt ground black pepper garlic fresh spinach honey vinaigrette shallot lemon juice mustard honey ground black pepper olive oil capers
Viewed: 36 - Published at: 5 years agoIngredients
- 400 g salmon fillets
- 2 tablespoons fish sauce
- 4 tablespoons olive oil, divided
- 250 g chickpeas, rinsed (400 g can)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 garlic clove, thinly sliced
- 250 g fresh spinach, leaves coarsely chopped
- 1 teaspoon honey
- Vinaigrette
- 1/2 small shallot, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon ground black pepper
- 1/3 cup olive oil
- 2 tablespoons capers, rinsed, patted dry
Method
- Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
- Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150°C until salmon is opaque in the center.
- Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
- Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
- Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.
