Saumon poêlé au harissa

Faites le plein

Très riche en fibres

Épicé

avec salade de pois chiches rôtis et vinaigrette au citron et au tahini

5 min

Difficulté: 1/3

Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Filets de saumon • Épinards • Tomate Roma • Citron • Échalote • Sauce tahini (soya, sésame) (eau, tahini (sésame), amidon de maïs modifié, sucre, vinaigre, sel, jus de citron concentré, huile végétale, ail, huile de canola, épices, arôme naturel, lécithine de soya, gomme xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Vinaigre de vin rouge • Mélange d’épices façon harissa (épices, sel, poudre d'ail, huile de canola, dioxyde de silicium, extrait d'épices) • Ail.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Épicé

Dinner-bowls

Ingrédients

Saumon arc-en-ciel

250 g

Pois chiches

1 unit(s)

Bébés épinards

113 g

Tomato

1 unit(s)

Citron

1 unit(s)

Échalote

1 unit(s)

Gousses d'ail

1 unit(s)

Sauce tahini

2 tbsp

Vinaigre de vin rouge

1 tbsp

Mayonnaise

2 tbsp

Mélange d'épices harissa

7 g

Sucre

2.12 tsp

Huile

1.5 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain and rinse chickpeas, then pat dry with paper towels.
In a large bowl, toss together chickpeas, half the Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
On a parchment-lined baking sheet, arrange chickpeas in a single layer.
Roast in the top of the oven for 22 - 25 min, stirring halfway through, until golden and crispy.

Meanwhile, peel, then cut shallot into 1/8-inch slices.
To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
Bring to a simmer over medium-high.
Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)

Cut tomato into 1/4-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Peel, then mince or grate garlic.

Pat salmon dry with paper towels. Season with salt, pepper and remaining Harissa Spice Blend.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon. Cook for 3-4 min, until browned. Flip salmon and continue cooking for 3-4 min, until cooked through.** (TIP: If salmon is browning too quickly, reduce heat to medium.)

Meanwhile, in another large bowl, combine mayo, tahini sauce, garlic, lemon zest, lemon juice, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) water. Season with salt and pepper. (NOTE: This is your salad dressing!)
Add chickpeas, tomatoes and spinach, then toss to coat.
Drain pickled shallots. Discard any remaining pickling liquid.