Informations supplémentaires
25 min.
|
970 kcal
|
easy
|
|
Printable version
1. Prepare Chili Oil
In a medium heat-proof bowl, add spice blend to taste. Heat 3 tbsp. olive oil in a large skillet over medium-high for 1–2 minutes. Sprinkle a small amount of spice blend into the oil to test if it is hot enough, if pepper flakes sizzle, oil is ready to be poured into heat proof bowl. Carefully pour oil onto spice blend.
2. Cook Salmon
Drain salmon and pat dry with paper towel. Season well with salt and pepper. Heat 1 tbsp. olive oil in the same skillet over medium-high. - Once hot, add salmon and cook for 2–4 minutes, turning as needed, or until fish begins to flake and is an internal temperature of 158°F. - Remove from skillet and add to bowl with chili oil. With a fork, flake salmon and mix well with chili oil. Set aside.
3. Prepare Ingredients
Roughly chop lettuce into 1 inch wide strips. Cut tomato into 1/2 inch wedges then cut each wedge in half. Pick and chop dill. Drain and rinse chickpeas with sieve then pat dry with paper towel.
4. Toast Chickpeas
Heat 1/2 tbsp. olive oil in the same skillet over medium-high. Add chickpeas and cook for 5–6 minutes, stirring occassionally until lightly crisped and golden. Season to taste with salt and pepper.
5. Assemble and Serve
In a large bowl, toss together lemon caper dressing, lettuce, radicchio, onion, tomato, chickpeas and dill. Divide salad into serving bowls and top with salmon. Enjoy!
340gSalmon Fillets
398mlChickpeas
0.5unitGrean Leaf Lettuce
2unitTomato(es)
0.5unitRadicchio
0.25unitRed Onion(s)
10unitDill
What you need
Large Skillet, Sieve, Bowls
970 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
42g
14%
fat
73g
112%
cholesterol
75mg
25%
fiber
15g
60%
protein
39g
saturated
8g
40%
sodium
1530mg
64%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg