Crisp-Skin Salmon

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1pcs zucchini
• 30g pitted kalamata olives
• 380g chickpeas
• 20g slivered almonds
• 5g cumin and coriander spice blend
• 400g diced tomatoes
• 2pcs Tasmanian salmon fillets
• 15ml extra virgin olive oil
• 5ml balsamic or red wine vinegar
• 3ml honey

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Thinly slice the zucchini. Halve the olives. Drain and rinse the chickpeas.
2. Step 2 — Toast almonds
   Put the almonds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan, reserving the pan.
3. Step 3 — Start braise
   While the almonds are toasting, heat 2 tsp extra virgin olive oil in a medium deep frypan over medium-high heat. Cook the onion, garlic and cumin and coriander spice blend, stirring regularly, for 3 mins or until the onion is softened.
4. Step 4 — Cook braise
   Stir the tomatoes, 60ml (¼ cup) water, 1 tsp balsamic vinegar and ½ tsp honey into the braise and season with salt and pepper. Bring to the boil. Reduce the heat to medium and cook, covered, for 5 mins to develop the flavour.
5. Step 5 — Cook salmon
   TASMANIAN SALMON OPTION Meanwhile, heat 2 tsp extra virgin olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
6. Step 6 — Finish braise
   While the salmon is cooking, stir the zucchini, chickpeas and olives into the tomato braise and cook, uncovered, for 3 mins or until the zucchini is tender. Taste, then season with salt and pepper. Divide the tomato braise and salmon among bowls. Scatter with the almonds to serve.

Allergens

Almond, Fish