with Curried Chickpeas and Crispy Shallots
Warm your belly and your soul with this hearty salmon dinner! Salmon fillets are topped with mango chutney and roasted until sticky, then paired with a curried chickpea stew! Topped with crispy bits of crunchy shallots, this meal delivers the perfect bite every time.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Chickpeas
1 unit(s)
Carrot
1 unit(s)
Cilantro
7 g
Crispy Shallots
28 g
Mango Chutney
4 tbsp
Vegetable Stock Powder
1 tbsp
Cumin-Turmeric Spice Blend
1.5 tsp
Pepper
0.125 tsp
Oil
1.33 tbsp
Butter
1 tbsp
Salt
0.125 tsp
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Roughly chop cilantro.
- Using a strainer, drain and rinse chickpeas.
- Add chickpeas to a medium bowl. Using a fork, gently mash until they just burst.
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil and carrots. Season with salt and pepper.
- Cook, stirring often until tender-crisp, 3-4 min.
- Add chickpeas, Cumin-Turmeric Spice Blend, vegetable stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/4 cups (2 cups) water. Stir to combine.
- Bring chickpea stew to a boil, then reduce heat to medium-low.
- Cover with a lid, then cook, stirring occasionally, until stew is slightly thickened and fragrant, 6-8 minutes.
- Remove from heat and cover to keep warm.
- Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.
- Arrange on a foil-lined baking sheet.
- Spread 1/2 tbsp mango chutney, then drizzle 1/2 tsp oil over each piece of salmon.
- Broil in the middle of the oven until lightly charred and cooked through, 7-10 min.**
- Add half the cilantro to chickpea stew. Season with salt and pepper, to taste, then stir to combine.
- If desired, gently remove and discard salmon skin. (TIP: Remove skin by sliding a spatula between salmon flesh and skin.)
- Divide stew and salmon between bowls.
- Sprinkle half the crispy shallots (use all for 4 ppl) and remaining cilantro over top.
770
kcal
Calories
38
g
Fat
12
g
Saturated Fat
70
g
Carbohydrate
27
g
Sugar
13
g
Dietary Fiber
38
g
Protein
95
mg
Cholesterol
1600
mg
Sodium
0.3
g
Trans Fat
1600
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
