38 bbcgoodfood.com APRIL 2020
Salsa verde salmon with
smashed chickpea salad
SERVES1, plus 1 lunchbox
PREP 15 minsCOOK 20 minsEASY
3 tsp olive oil
1 orange, zested and juiced
2 skin-on salmon illets
small bunch of parsley (including
stalks), inely chopped
(^1) / 2 tbsp Dijon mustard
1 shallot or^1 / 2 small red onion,
inely chopped
(^1) / 2 tbsp red wine vinegar
400g can chickpeas, drained
and rinsed
2 roasted red peppers from a jar,
drained and chopped
50g kale
QHeat the grill to high. Whisk
1 tsp of the oil with the orange zest,
a splash of the juice, lots of black
pepper and a small pinch of salt.
Put the salmon, skin-side down,
on a non-stick baking tray and
pour over the marinade. Leave to
marinate at room temperature
while you make the salsa.
QPut the parsley, mustard, half the
shallot, the vinegar, 1 tsp oil, and the
remaining orange juice in a small
food processor and blitz to a thick
sauce, adding a splash of water to
loosen if needed.
QHeat the remaining oil in a frying
pan and fry the remaining shallot
for 5 mins. Stir in the chickpeas and
some seasoning, turn up the heat
and stir until the chickpeas are just
starting to crisp. Mash roughly
with a potato masher and stir
in the roasted peppers and kale.
Add a splash of water and cover
with a lid until the kale is wilted.
Keep warm over a low heat.
QGrill the salmon for 4-6 mins, or
until cooked to your liking. Spoon
half the chickpeas onto a plate, top
with a salmon fillet (leaving the skin
behind if you like), and spoon over
some of the salsa verde. Leave the
remaining salmon fillet to cool for
use in the lunchbox on page 42.
GOOD TO KNOWhealthy•folate• ibre•vit c•iron•
omega-3•3 of 5-a-day•gluten free
PER SERVING594 kcals•fat 31g•saturates 5g
- carbs 27g•sugars 4g• ibre 10g• protein 47g•
salt 0.6g