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Spiced salmon with pumpkin and chickpea mash
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy baked salmon served on a cozy bed of pumpkin and chickpeas - irresistible!
Ingredients:
  • 400g peeled pumpkin, cut into pieces
  • 1/2 tsp dried red chilli flakes
  • 2 tsp fennel seeds, crushed
  • 2 tsp finely grated lemon rind
  • 4 (125g each) salmon fillets
  • 9.20 gm extra virgin olive oil
  • 400g can chickpeas, rinsed, drained
  • 80ml (1/3 cup) salt reduced chicken style liquid stock
  • 1 fennel bulb, trimmed, thinly sliced
  • 250.00 ml mixed fresh herbs (such as mint, parsley)
  • 1/2 small red onion, thinly sliced
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Arrange pumpkin on a large baking tray and lightly spray with oil. Roast until tender, about 25 minutes.
  • Heat a chargrill over high heat. Mix chilli flakes, fennel seeds, and lemon rind in a bowl. Season salmon evenly with the spice mixture and lightly spray with oil. Grill for 2-3 minutes on each side for a medium doneness or your preferred level of doneness.
  • In a small saucepan over medium heat, warm the oil. Add garlic and stir for 30 seconds until fragrant. Add chickpeas and stock, then heat for 1-2 minutes until warmed. Transfer chickpea mixture and pumpkin to a food processor, blend until smooth, and season to taste. Keep warm.
  • In a bowl, mix the fennel, herbs, and onion. Plate the mash, top with salmon, and serve with fennel salad and steamed green beans.

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