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Salmon with Braised Chickpeas & Yoghurt Dressing

Salmon with Braised Chickpeas & Yoghurt Dressing

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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:MilkFish

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 difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1 tub

yoghurt

(ContainsMilk)

1 tbs

dill

½

lemon

½

red onion

2

garlic

1 tin

diced tomatoes

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

2 fillet

salmon

(ContainsFishMay be present Soy, Crustacea, Milk)

Not included in your delivery

50 ml

white wine

salt

pepper

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2190 kJ
Fat21.1 g
of which saturates5.4 g
Carbohydrate27.3 g
of which sugars13 g
Dietary Fibre0 g
Protein51.3 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Pan
Lid
Plate
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

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!