Рецепт Salmon with chickpeas and capers

• 400 g salmon fillets
• 2 tbs fish sauce
• 4 tbs olive oil, divided
• 250 g chickpeas, rinsed (400 g can)
• ½ tsp ground cumin
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 1 garlic clove, thinly sliced
• 250 g fresh spinach, leaves coarsely chopped
• 1 tsp honey
• Vinaigrette:
• ½ small shallot, thinly sliced
• 2 tbs fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey
• ¼ tsp ground black pepper
• 1/3 cup olive oil
• 2 tbs capers, rinsed, patted dry

Инструкции

1.

Marinate salmon fillets in fish sauce for 20 minutes or longer.

2.

Combine chickpeas, cumin, salt, pepper and 2 tablespoons olive oil in a medium bowl. Partially mash with a potato masher. set aside.

3.

Cook garlic in a large skillet over medium-high heat in 1 tablespoon olive oil, stirring, for about 30 seconds. Add spinach and cook, tossing, until slightly wilted, about 1 minute. Stir in honey. Cook, tossing, until spinach is completely wilted, about 2 minutes.

4.

Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.

5.

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.

6.

Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.

7.

Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.

8.

Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.