avec filet de miel au citron
Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Filets de saumon • Piment poblano • Maïs facile à décongeler (maïs, vinaigre modifié) • Citron • Miel • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium) • Oignon vert • Ail.
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Tags
Filet de saumon, avec la peau
250 g
Pois chiches
1 unit(s)
Maïs en grains
113 g
Piment fort
1 unit(s)
Citron
1 unit(s)
Mélange paprika fumé et ail
6 g
Oignons verts
2 unit(s)
Miel
1 unit(s)
Gousses d'ail
1 unit(s)
Huile
2.5 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut hot pepper into 1/2-inch pieces.
- To a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 4-6 min, until lightly charred and tender-crisp.
- Meanwhile, zest, then juice lemon.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- Line another baking sheet with foil.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Smoked Paprika-Garlic Blend.
- Drizzle 1/2 tbsp (1 tbsp) olive oil over top. Flip to coat.
- When veggies are done, broil salmon in the middle of the oven for 7-9 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, drain and rinse chickpeas.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, chickpeas and green onion whites, then season with salt and pepper. Cook for 3-4 min, stiring often until onions are tender and golden.
- Meanwhile, to a small bowl, add honey, lemon juice, lemon zest, garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Stir to combine.
- Remove chickpeas from heat. Add broiled peppers and corn, half the honey-lemon drizzle and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Stir to combine.
- Divide chickpea-corn succotash between bowls. Top with salmon.
- Spoon remaining lemon-honey drizzle over top.
- Sprinkle with remaining green onions.
720
kcal
Calories
37
g
Fat
6
g
Saturated Fat
63
g
Carbohydrate
15
g
Sugar
15
g
Dietary Fiber
41
g
Protein
75
mg
Cholesterol
700
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
125
mg
Calcium
4
mg
Iron
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