Warm Salad with Salmon, Chickpeas, and Tomatoes
Salads • Kazakhstani
Description
Warm salad with salmon, chickpeas, and tomatoes.
Ingredients
- Smoked haddock fillet 30 oz
- Chickpea 30 oz
- Tomatoes 10 oz
- Olives stuffed with lemon 0 oz
- Orange zest 0 oz
- Citrus Zest Mix 0 oz
- Meyer Lemon Juice 1 tablespoon
- Orange juice concentrate 2 spoons
- Capers 1 tablespoon
- Parsley 0 oz
- Basil 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Drain the excess liquid from the canned chickpeas.
Step 2
Place two heavy frying pans over heat, adding a tablespoon of oil to each. Divide the salmon fillet into six portion-sized pieces, season with salt and pepper, and sauté all at once — three pieces of fish in each pan. Cook the fillets for three minutes on each side — the salmon should be nearly cooked through. Allow the fish to cool slightly.
Step 3
Heat the remaining four tablespoons of oil in a large skillet over medium heat. Add the canned chickpeas, chopped tomatoes, whole olives, capers, finely chopped parsley, lemon zest, and orange zest and juice. Warm the mixture thoroughly, then season with salt and pepper.
Step 4
Distribute the chickpeas and vegetables onto plates, top with pieces of salmon fillet cut into 2-3 cm chunks, and garnish with basil leaves.
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