Brochettes de saumon avec salade marocaine aux pois chiches et persil
Brochettes de saumon avec salade marocaine aux pois chiches et persil
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Time to make: 25 mins, plus 30 mins marinating
Total cost: $22.00 / $5.50 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreLow kilojouleLow sodiumGluten freeHigh protein
Ingredients
8 long wooden skewers
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon finely grated ginger
1/4 cup orange juice, plus extra 1 tablespoon
400g skinless salmon fillets, cut into 1.5cm cubes
2 small zucchini, trimmed, cut into rounds
1 large red capsicum, seeded, diced into 1.5cm cubes
16 small button mushrooms
2 x 400g cans no-added-salt chickpeas, rinsed, drained
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 small red onion, thinly sliced
2 tablespoons currants
Instructions
Step 1 Soak skewers in cold water for 20 minutes. Combine cumin, paprika, ginger and orange juice in a shallow non-metallic bowl. Add salmon fillets to bowl; stir to coat. Cover bowl; refrigerate for 30 minutes. Thread salmon cubes, zucchini, capsicum and mushrooms, alternately, onto prepared skewers.
Step 2 Place chickpeas, parsley, onion, currants and extra orange juice in a large salad bowl; toss to combine and set aside.
Step 3 Preheat a grill pan or barbecue to high. Cook skewers, turning, for 8 minutes, or until vegetables are tender, and salmon is golden and cooked to your liking.
Step 4 Divide salad among plates, add 2 skewers to each and serve.
Sign in to save or note
Time to make: 25 mins, plus 30 mins marinating
Total cost: $22.00 / $5.50 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreLow kilojouleLow sodiumGluten freeHigh protein
Ingredients
8 long wooden skewers
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon finely grated ginger
1/4 cup orange juice, plus extra 1 tablespoon
400g skinless salmon fillets, cut into 1.5cm cubes
2 small zucchini, trimmed, cut into rounds
1 large red capsicum, seeded, diced into 1.5cm cubes
16 small button mushrooms
2 x 400g cans no-added-salt chickpeas, rinsed, drained
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 small red onion, thinly sliced
2 tablespoons currants
Instructions
Step 1 Soak skewers in cold water for 20 minutes. Combine cumin, paprika, ginger and orange juice in a shallow non-metallic bowl. Add salmon fillets to bowl; stir to coat. Cover bowl; refrigerate for 30 minutes. Thread salmon cubes, zucchini, capsicum and mushrooms, alternately, onto prepared skewers.
Step 2 Place chickpeas, parsley, onion, currants and extra orange juice in a large salad bowl; toss to combine and set aside.
Step 3 Preheat a grill pan or barbecue to high. Cook skewers, turning, for 8 minutes, or until vegetables are tender, and salmon is golden and cooked to your liking.
Step 4 Divide salad among plates, add 2 skewers to each and serve.
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