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Servings 4
Calories 848 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 800 g salmon fillet, (4 x 200g) skin on

For the Seasoning

  • 2 tsp black peppercorns
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp salt

Salad

  • 480 g chickpeas, rinsed and drained
  • 3 tbsp olive oil
  • 2 tsp of the spice mix above
  • 410 g cannellini or haricot beans, rinsed and well drained
  • 5 tbsp olive oil
  • 2 tbsp tomato purée
  • 2 tbsp rice wine vinegar
  • 1 garlic clove, chopped finely
  • 1 pinch salt
  • 1 pinch freshly milled black pepper
  • 150 g jarred mixed roasted red peppers, cut into thick strips
  • 200 g sunblush tomatoes, cut into 2 or 3 pieces
  • 4 tbsp parsley, roughly chopped
  • natural thick Greek yoghurt, if possible

Instructions
 

  • Preheat the oven to 220C gas 7.
  • Toss the chickpeas and olive oil together well, then add the spice and mix well.
  • Spoon into a baking tray, then roast in the hot oven for 15 -20 minutes to brown nicely. Stir occasionally, do not burn.
  • Meanwhile, roughly puree the beans with the 5 tbsp of olive oil, tomato puree, vinegar, garlic, salt and pepper. You may need to add a little more oil.
  • Once the peas are cooked, spoon into a bowl and pour over the puree mixture, mix well and cool to room temperature.
  • Once cooled, add the peppers and tomatoes mix well but carefully.
  • Finally add the parsley and reseason.

To Serve

  • Place a non-stick frying pan on the stove, add 2-3 tbsp oil, and heat gently.
  • Season the salmon well with the rest of the spice mix, not on the skin, though.
  • Once the oil is heated, sit the salmon skin side down in the pan and cook until the fish starts to turn opaque under the skin.
  • Transfer to the oven for 3 minutes (the fish will still be slightly undercooked on top.
  • Remove from the oven and turn each piece of salmon over then leave for 2-3 minutes.
  • THE FISH MUST BE UNDERCOOKED
  • Spoon the salad into a bowl and top with the salmon.
  • Serve with a little thick yoghurt.
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Nutrition Facts
Roasted Spiced Salmon with Chickpea & Tomatoes
Amount per Serving
Calories
848
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
110
mg
37
%
Sodium
 
1144
mg
50
%
Potassium
 
1664
mg
48
%
Carbohydrates
 
58
g
19
%
Fiber
 
17
g
71
%
Sugar
 
8
g
9
%
Protein
 
58
g
116
%
Vitamin A
 
1152
IU
23
%
Vitamin C
 
33
mg
40
%
Calcium
 
228
mg
23
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Fish, Main Course
Cuisine Autumn, Winter
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