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Pan-fried salmon with chickpea salad

Pan-fried salmon with chickpea salad

Serves: 
4
Time to make: 
15 mins
Total cost: 
$22.04 / $5.51 per serve
(at time of publication)
Health information: 
Diabetes-friendly
Gluten-free (or can be made gluten-free*)
High fibre
Low sodium

Instructions

Instructions and steps: 

Step 1 To make salad, in a bowl combine corn, onion, chickpeas, coriander and dressing. Set aside.

Step 2 Spray a large frying pan with oil and place over a medium-high heat. Add salmon to pan and cook each side for 2 minutes (for medium), or until cooked to your liking.

Step 3 Serve salmon atop chickpea salad with a large dollop of yoghurt (if preferred) and steamed green vegetables.

Variations

  • Make it gluten-free: Use gluten-free dressing and if using yoghurt, make sure it is gluten-free.
  • Marinate salmon in 1 tablespoon honey and 1 teaspoon salt-reduced soy sauce for at least 10 minutes before cooking.

About this Recipe

Recipe by: 
Photography: Ian Wallace
First Published: 
September 2010

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Full ingredient list: 
  • 400g can corn kernels, drained
  • 1 red onion, finely chopped
  • 420g can chickpeas, drained, rinsed
  • 1/3 cup finely-chopped fresh coriander
  • 2 tablespoons 99% fat-free Italian dressing
  • cooking oil spray
  • 4 x 150g salmon steaks

Nutritional information (per serve)

Energy: 
1980kJ
Calories: 
473cal
Protein: 
41g
Fat: 
20g
- saturated: 
6g
Carbohydrates: 
30g
- sugars: 
7g
Dietary Fibre: 
10g
Sodium: 
450mg
Calcium: 
130mg
Iron: 
2.5mg

Nutrition information is given per serve
*NS: not specified