Name: Pepper-crusted salmon with garlic chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 skinless salmon fillets about 150g/5oz each; 2 tsp black peppercorns; 1 tsp paprika; grated zest and juice 2 limes; 1 tbsp olive oil; 2 x 400g/14oz cans chickpeas; 3 tbsp olive oil; 2 garlic cloves finely chopped; 150ml vegetable stock; 130g bag baby spinach

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Pepper-crusted salmon with garlic chickpeas

Pepper-crusted salmon with garlic chickpeas

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.46 ratingsRate

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Add a crunchy twist to a classic salmon recipe to create a simple yet special supper

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Ingredients

Nutrition

Units:

MetricUS

4 skinless salmon fillets

about 150g/5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice 2 limes
1 tbsp olive oil

For the chickpeas

2 x 400g/14oz cans chickpeas
3 tbsp olive oil
2 garlic cloves

finely chopped
150ml vegetable stock
130g bag baby spinach

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Nutrition: per serving

kcal531
fat3.2g
saturates5g
carbs23g
sugars2g
fibre6g
protein41g
salt1.01g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
step 2

Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

RECIPE TIPS

TRY AN ITALIAN TWIST

Pesto-crusted salmon Replace the peppercorns, paprika, lime zest and oil with 2 tbsp pesto. Spread over the salmon and sprinkle with 2 tbsp dried breadcrumbs. Bake as in the main recipe and serve with the chickpeas.

Recipe from Good Food magazine, December 2008

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A star rating of 4 out of 5.46 ratings

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