avec pois chiches au cari et échalotes frites
Ce repas copieux de saumon vous réchauffera l’estomac et le cœur! Les filets de saumon sont garnis de chutney de mangues avant d’être rôtis pour obtenir un glaçage parfaitement collant, puis accompagnés d’un ragout de pois chiches au cari... mais ce n'est pas tout! Parsemé d’échalotes frites, chaque bouchée de ce repas sera parfaitement croustillante.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Pois chiches
1 unit(s)
Carotte
1 unit(s)
Coriandre
7 g
Échalotes frites
28 g
Chutney à la mangue
4 tbsp
Bouillon de légumes en poudre
1 tbsp
Mélange d'épices cumin-curcuma
1.5 tsp
Poivre
0.125 tsp
Huile
1.33 tbsp
Beurre
1 tbsp
Sel
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
avec pois chiches au cari et échalotes frites
avec pois chiches au cari et échalotes frites
avec pois chiches au cari et échalotes frites
avec pois chiches au cari et échalotes frites
