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Sunday 12 April 2015

Salmon with warm chickpea, pepper & spinach salad

Salmon with warm chickpea, pepper & spinach salad

This wholesome grilled salmon dish is ready in just 20 minutes and makes a smart meal for two. However please note it is 26 grams of carb per serving so, for some, it may not fit into your LCHF menu plans. If you are a diabetic and unsure how your blood sugar levels will re-act then do use your meter, test is best.

1 large red pepper, quartered and deseeded
zest and juice ½ small lemon
pinch smoked paprika (we used sweet smoked paprika)
1 tbsp extra-virgin olive oil
100g bag young leaf spinach
2 x 140g (2 x 5oz) skinless salmon fillets
400g can chickpeas

1. Heat the grill. Squash the pepper quarters flat and grill for 5 mins or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips.
2. Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.
3. Season the salmon and grill for 5 mins or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3-4 mins. Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.

Original recipe here  .....  Enjoy

All the best Jan


Anonymous said...

Lovely recipe idea. Will work well for me and family members.


Red Rose Alley said...

I'm not much of a fish person, but oh my, this dish looks scrumptious. Now, I'm craving fish.

Have a lovely week ahead.


Lowcarb team member said...

Hi Annie - many thanks for your comment, glad you (and the family) will like this recipe.

Hi Sheri - many thanks for your comment. This dish is 'scrumptious' I love that word! You have a great week too.

All the best Jan

The Happy Whisk said...