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–+ servings

Oriental Dinner

afghan spinach, crispy chick peas and a tender salmon fillet
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Vorbereitung 10 Minuten
Zubereitung 20 Minuten
Gesamtzeit 30 Minuten
Portionen 2 people

Zutaten
  

  • 400 gram spinach deep-frozen
  • ½ leek
  • 2 cloves of garlic
  • 1 onion
  • 1 tin of chickpeas
  • 2 pieces salmon fillet
  • salt, hot curry powder, ground coriander, cumin, cayenne pepper, black pepper
  • 1 tabelspoon chickpeas Allrounder form just spices (optionally)
  • ½ lemon
  • 100 ml water
  • some fresh coriander (leaves and stems), chives and parsley

Anleitungen
 

  • Preheat the oven to 200 degrees top and bottom heat.
  • Rinse and drain the chickpeas and then put them in a bowl. Season them with the chickpeas allrounder, some cumin, ground coriander and cayenne pepper and stir well once. Now spread the chickpeas on a baking tray lined with baking paper and put them in the oven for about 20 minutes.
  • Wash the leek and cut it into fine rings. Peel and finely dice the onion and garlic. Heat a pot and add some non stick cooking spray (alternatively some oil).
  • Add the leeks, onions and garlic and fry briefly. Season generously with curry, ground coriander, cumin, cayenne pepper and salt. Stir well once and add the spinach. Add the water and let it simmer for 10 minutes at medium heat with closed lid and stir occasionally.
  • Season the salmon with salt and pepper from both sides and heat a pan. Spray with some non stick cooking spray (alternatively some oil) and put the salmon in it. Squeeze the juice of half a lemon over it. Fry the fillets on both sides for about 3 minutes.
  • Wash and chop the fresh coriander, chives and parsley. Add to the spinach and season again with salt.
  • Take the chickpeas out of the oven and serve them with the spinach and salmon.
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