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Salmon with Braised Chickpeas & Yoghurt Dressing
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Salmon with Braised Chickpeas & Yoghurt Dressing

Salmon with Braised Chickpeas & Yoghurt Dressing

We know you're going to love this really different way of enjoying salmon. We've selected this ideal piece of fish to compliment the robust chickpea braise, and have added a dill and yoghurt dressing for extra deliciousness. We recommend keeping your salmon medium rare to achieve a perfect texture.

Tags:
Naturally Gluten-Free
Allergens:
Milk
Pesce

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tub

yoghurt

1 tbs

dill

½

lemon

½

red onion

2

garlic

1 tin

diced tomatoes

1 tin

chickpeas

2 fillet

salmon

Not included in your delivery

50 ml

white wine

salt

pepper

olive oil

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Nutritional Values

per serving
Calories2190 kcal
Fat21.1 g
of which saturates5.4 g
Carbohydrate27.3 g
of which sugars13 g
Protein51.3 g
The average adult daily energy intake is 8700 kJ

Utensils

Small Bowl
Pan
Lid
Plate

Cooking Steps

1

Preheat the oven to 200°C/ 180°C fan-forced.

Juice the lemon
2

In a small bowl, add the yoghurt, dill, and lemon juice. Stir to combine and season with salt and pepper. Cover and then place in the fridge.

Add the chickpeas
3

Heat a small saucepan over a medium-high heat and add some olive oil. Add in the onion and sauté for 2 minutes then throw in the garlic, diced tomatoes, chickpeas, and white wine and bring to a gentle simmer. Let it simmer away for a good 12 minutes or until the sauce thickens. Taste along the way and adjust seasoning with salt and pepper.

4

Meanwhile, heat some oil in an oven proof pan over a high heat. Season the skin side of the salmon with salt and pepper. Add to the pan skin side down, cook for 3 minutes. Turn the salmon over and place the whole pan into the oven and cook for a further 5 minutes or until just cooked (cook for less time if you like it medium-rare). If you don’t have an ovenproof pan, simply just turn the heat down before you turn your salmon over and cover the pan with a lid and cook for a further 5-7 minutes.

Top with the yoghurt dressing
5

Divide the braised chickpeas between plates and then top with the salmon and finally the yoghurt dressing, enjoy! Did you know? Prince Charles is said to use wine to power his vintage Aston Martin - it’s meant to reduce carbon emissions but definitely comes at a cost!

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