Ingredients
- 3 garlic cloves, crushed
- 30g (1/4 cup) cumin seeds
- 25g (1/4 cup) coriander seeds
- 11/2 tablespoons sweet paprika
- 11/2 tablespoons finely grated lemon rind
- 4 (about 230g each) salmon fillets
- Olive oil spray
- Lemon wedges, to serve
Mint & lemon salad
- 90g (1/2 cup) burghul
- 250ml (1 cup) boiling water
- 1 tablespoon finely grated lemon rind
- 125ml (1/2 cup) fresh lemon juice
- 1 x 400g can chickpeas, rinsed, drained
- 1 bunch fresh mint, chopped
- 1 bunch fresh chives, chopped
Method
- Step 1Place garlic, cumin, coriander, paprika and lemon rind in a mortar and crush with a pestle to form a paste. Rub over both sides of salmon. Cover and place in fridge for 3 hours to marinate.
- Step 2Meanwhile, to make the salad, place the burghul in a bowl. Add water and set aside for 20 minutes or until tender. Drain. Transfer to a bowl. Stir in the lemon rind, lemon juice, chickpeas, mint and chives.
- Step 3Spray a frying pan with olive oil spray. Add salmon and cook over medium-low heat for 4-5 minutes each side. Divide salad among serving plates and top with salmon. Serve with lemon wedges.
- High fibre
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2978 kj
Energy
32g
Fat Total
7g
Saturated Fat
16g
Fibre
67g
Protein
150mg
Cholesterol
268.6mg
Sodium
6g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Note: Allow 3 hours marinating time.
- Author: Michelle Southan
- Image credit: William Meppem
- Publication: Australian Good Taste
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