Salmon with Braised Chickpeas & Yoghurt DressingMay 1, 2014
A light yet comforting recipe which will leave you feeling healthy and deliciously satisfied.
Ingredients for two people
|1 bunch||dill, chopped|
|1/2||brown onion, diced|
|2 cloves||garlic cloves, crushed|
|1 tin||diced tomatoes|
|1 tin||chickpeas, strained & rinsed|
|50 ml||white wine|
For the yoghurt dressing
Before you get started on the yoghurt dressing, preheat the oven to 180ºC.
In a small bowl combine the yoghurt, dill, lemon juice, stir to combine and then season with salt and pepper. Cover and then place in the fridge.
For the braised chickpeas
Heat a small saucepan over medium-high heat and add some olive oil. Add in the onion and sauté for 2 minutes. Add in the garlic, diced tomatoes, the chickpeas, and then the white wine and bring to a gentle simmer. Let them simmer away for a good 12 minutes or until the sauce thickens, taste along the way and adjust seasoning with salt and pepper.
For the salmon
Meanwhile, heat some oil in an oven proof pan over high heat. Season the skin side of the salmon with salt and then place the salmon into the pan skin side down, cook for 3 minutes and then 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.
Divide the braised chickpeas between plates and then top with the salmon and finally the yoghurt dressing, enjoy!
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