Ingredients 400g can corn kernels, drained 1 red onion, finely chopped 420g can chickpeas, drained, rinsed 1/3 cup finely-chopped fresh coriander 2 tablespoons 99% fat-free Italian dressing cooking oil spray 4 x 150g salmon steaks Instructions Step 1 To make salad, in a bowl combine corn, onion, chickpeas, coriander and dressing. Set aside. Step 2 Spray a large frying pan with oil and place over a medium-high heat. Add salmon to pan and cook each side for 2 minutes (for medium), or until cooked to your liking. Step 3 Serve salmon atop chickpea salad with a large dollop of yoghurt (if preferred) and steamed green vegetables. Variations Make it gluten-free: Use gluten-free dressing and if using yoghurt, make sure it is gluten-free. Marinate salmon in 1 tablespoon honey and 1 teaspoon salt-reduced soy sauce for at least 10 minutes before cooking. Nutrition info. Energy: 1980kJ Calories: 473cal Protein: 41g Fat: 20g - saturated: 6g Carbohydrates: 30g - sugars: 7g Dietary Fibre: 10g Sodium: 450mg Calcium: 130mg Iron: 2.5mg Nutrition information is given per serve *NS: not specified
Posted on: Sat, 27 Dec 2014 00:04:13 +0000
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