Pan-fried salmon, sugar snaps, citrus and crispy oven baked curry chickpeas
Prep: 10 min Cook: 25 min Total: 35 min
- 2 boneless salmon fillets
- 1 ripe avocado
- 120g sugar snaps
- 70g spinach
- 1 ripe apricot, halved lengthwise and pitted
- 1 mandarine, pilled and segmented
- 8 cherry vine tomatoes, cut in half
- 1 juice of lemon
- 1 tsp english mustard
- Extra virgin olive oil
- ½ can of chickpeas
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp turmeric
- Sea salt & black pepper
This recipe is the perfect summer lunch idea. It’s refreshing, yet filling.
80% of the ingredients used here are from the UK, which I am very happy about as I am trying to cook mostly with local ingredients.
Buying locally grown food have so many benefits, such as:
You get to follow the seasons, so ingredients taste so much better.
You decrease the time between harvest and the table, so more nutrients into the ingredients.
Local food benefits the environment by reducing the carbon footprint. When your food doesn’t travel long distances, you’re promoting better air quality and reducing pollution.
Support the local economy by buying directly to the local farmers.
Preheat the oven at 180C
1- Drain and rinse the chickpeas. Into a baking tray, mix the chickpeas with paprika, cumin, turmeric, sea salt and a drizzle of oil. Shake pan gently until all the chickpeas are well coated. Roast the chickpeas for about 25 minutes or until golden, dry, crispy in the outside, and soft in the middle.
2- Blanch the sugar snaps for about 3 minutes. Set aside.
3- Make the vinaigrette: In a small bowl, whisk together the mustard, ½ lemon juice, extra virgin olive oil, sea salt and black pepper to taste.
4- Slice the avocado open vertically and remove the pit. Using just the tip of the knife, slice into the avocado flesh. Gently work a spoon between the flesh and the skin of the avocado and scoop the slices out of the shell. Drizzle with a little lemon juice to prevent from browning. Set aside.
5- Heat a cast iron grill or a pan, over high heat. Grill apricots, cut side down, until marked and beginning to soften, about 1 minute. Flip and cook about 30 more seconds on the skin side until marked. Remove from grill, set aside.
6- Heat some oil in a frying pan. Add the salmon skin-side down, season with sea salt and black pepper. Fry for 1-2 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little lemon juice. Remove from the pan and set aside.
5- Plate the salmon with all the ingredients and a drizzle of vinaigrette on top.