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Grilled salmon with chickpea salad
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 588
  • Fat about 35g
  • Carbohydrates about 32g
  • Protein about 36g
This is needed
This is needed for 4 people
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp sweet paprika
  • 4 salmon fillets with skin (organic) (approx. 130 g each)
  • 0.25 tsp salt
  • a little pepper
Chickpea salad
  • 3 tbsp coarse-grain mustard
  • 4 tbsp olive oil
  • 3 tbsp white balsamic vinegar
  • 1 organic lemon, grated zest and 2 tbsp of juice
  • 2 tins chickpeas (approx. 400 g each), rinsed and drained
  • 0.75 tsp salt
  • a little pepper
  • 2 spring onion incl. green part, cut into thin rings, greens set aside
  • 50 g pomegranate seeds
Charcoal/gas/electric grill
  • 1 tbsp olive oil
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And that's how it's done
And that's how it's done
Place the fennel seeds in a mortar along with all the other ingredients up to and including the pepper, crush. Rub the mixture into the salmon, cover and leave to marinate in the fridge for approx. 30 mins.
Chickpea salad
Mix the mustard, balsamic, oil, lemon zest and lemon juice in a bowl, season. Add the chickpeas, spring onions and pomegranate seeds, mix.
Charcoal/gas/electric grill
Drizzle the salmon with the oil. With the lid down, grill the fish over/on a medium heat (approx. 200°C) for approx. 10 mins. all over. Serve the salmon with the chickpea salad, garnish with the reserved spring onion greens.