SALMON-Fisher's Loft Salmon With Chickpea Mash

By Unblond1

Ingredients

• Chickpea Mash:
• 2 skinless centre-cut salmon fillets, (about 6 oz/170 g each)
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp. grainy mustard
• 1 tsp. maple syrup
• 1/2 cup dried chickpeas
• 1/2 bay leaf
• 1/2 whole clove
• OR:
• 1 cup cooked, undrained
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. lemon juice
• 1/2 clove garlic, grated or pressed
• 1/4 tsp. salt
• 1 pinch cayenne pepper

Details

Servings 2
Adapted from canadianliving.com

Preparation

Step 1

*Chickpea Mash:* *Rinse* chickpeas; soak overnight in 3 times their volume of water. (Or, for quick-soak method, bring chickpeas and water to boil in medium saucepan; boil over medium-high heat for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain. In saucepan, cover chickpeas with 6 cups water. Add bay leaf and clove; bring to boil. Reduce heat, cover and simmer until chickpeas are tender, 25 to 45 minutes. Drain, reserving 1/2 cup of the cooking liquid. Discard bay leaf and clove.

*Stir* oil, lemon juice, garlic, salt and cayenne pepper into warmed chickpeas and mash, adding 1 tbsp. of the reserved liquid at a time as needed, to make coarse, creamy mash. *Keep* warm.

*Meanwhile*, sprinkle fish with salt and pepper. *Place* on parchment paper–lined baking sheet.

*In small bowl*, stir together mustard and maple syrup. *Brush* over fish. *Roast* in 375ºF (190ºC) oven until fish flakes easily when tested with fork, about 20 minutes. *Serve* with chickpea mash.

Nutritional Information Per serving: about

cal 518
pro 39g
total fat 26g
sat. fat 5g
carb 31g
dietary fibre 4g
sugar 7g
chol 84mg
sodium 476mg
potassium 835mg