Pan-fried salmon with chickpea salad
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Time to make:
$5.51 per serve
(at time of publication)
Full ingredients 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)
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.
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
First published: September 2010