Warm Salad with Salmon, Chickpeas, and Tomatoes

Salads | Kazakhstani cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm salad with salmon, chickpeas, and tomatoes.

Ingredients

Smoked haddock fillet - 31.7 oz
Chickpea - 30 oz
Tomatoes - 8.8 oz
Olives stuffed with lemon - 1.8 oz
Orange zest - 0.4 oz
Citrus Zest Mix - 0.4 oz
Meyer Lemon Juice - 1 tablespoon
Orange juice concentrate - 2 spoons
Capers - 1 tablespoon
Parsley - 0.2 oz
Basil - 0.4 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Drain the excess liquid from the canned chickpeas.

Step 2

Place two heavy frying pans over heat, adding a tablespoon of oil to each. Divide the salmon fillet into six portion-sized pieces, season with salt and pepper, and sauté all at once — three pieces of fish in each pan. Cook the fillets for three minutes on each side — the salmon should be nearly cooked through. Allow the fish to cool slightly.

Step 3

Heat the remaining four tablespoons of oil in a large skillet over medium heat. Add the canned chickpeas, chopped tomatoes, whole olives, capers, finely chopped parsley, lemon zest, and orange zest and juice. Warm the mixture thoroughly, then season with salt and pepper.