Seared Salmon and Chickpea Salad
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 spray Spray olive oil |
| 16 Ounces Fresh atlantic salmon |
| 2 large Carrots, raw (peeled and diced) |
| 2 Medium stalk Celery, raw (diced) |
| 1/2 large Green bell peppers (diced) |
| 16 ounces Yellow squash (about 2 medium squash, seeded and diced) |
| 2 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 2 tsp. Paprika |
| 1 tsp. Dried mint |
| 1 tsp., leaves Dried oregano |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 1 100 grams White wine vinegar |
Instructions
When the skillet is hot spray the pan lightly with olive oil and add the salmon filet skin side down.
Cook for about 4 to 5 minutes and then turn. Cook for another 4 to 5 minutes and remove from the oven.
Place on a plate and let cool for about 5 minutes. Place the plate in the refrigerator.
While the salmon is cooling mix together the carrots, celery, green pepper, squash, chickpeas, paprika, peppermint, oregano, salt and pepper.
Place in the refrigerator to chill.
After about 15 minutes remove the salmon from the refrigerator and peel the skin off.
Cut the skin into thin strips.
Add the strips to the salad and fold.
Flake the salmon into medium pieces.
Add the flaked salmon to the salad.
Fold together gently.
Add the olive oil and vinegar and fold gently.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Two of the world’s best foods together in a light spring salad: salmon and chickpeas. Fiber, monounsaturated fat, fresh veggies all in one salad bowl.