Promising maximum flavour with minimum effort, this pan-fried salmon with Tenderstem® broccoli and crispy chickpeas is a fresh new take on a summer salad you are bound to love. This salad’s zingy dressing brings all of the flavours together for a deliciously different recipe that is perfect for sharing.
INGREDIENTS
- 400g can chickpeas in water, drained
- 1 tbsp olive oil, plus extra for brushing
- 1 tsp paprika
- 200g Tenderstem® broccoli
- 2 salmon fillets
- 1 small avocado, stone removed and sliced
FOR THE DRESSING:
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1/2 tbsp reduced-salt soy sauce
- 1 tbsp grated ginger
- 1 garlic clove, minced
- Juice of 1/2 lime
- Salt and pepper, to taste
METHOD
- Preheat the oven to 200°C/ 180°C fan
- Drain the chickpeas and pat dry with kitchen paper, you can remove the skins if you prefer. Place on a greaseproof lined baking tray. Toss with olive oil, paprika and season. Roast for 20 – 25 minutes.
- Mix all the dressing ingredients together in a small bowl.
- Bring a pan of boiled water to a simmer. Add the Tenderstem® broccoli to a steamer and steam with the lid on for about 2 minutes until al-dente.
- While the Tenderstem® broccoli steams, heat 1 tbsp of olive oil in a non-stick frying pan. When hot add the salmon, skin side down. Pan fry on a medium heat for about 4 minutes until crisp. Flip and cook for 2 minutes or until cooked through. Remove from the pan and set aside.
- Drain the Tenderstem® broccoli, pat dry and plate. Add slices of avocado and toss with the dressing. Top with crispy chickpeas and salmon.
Recipe by www.tenderstem.co.uk