Piri Piri salmon with avocado & cucumber salad
Piri Piri salmon with avocado & cucumber salad

Dinner

Piri Piri salmon with avocado & cucumber salad

40 mins

Cooking

2

Portions

Mowi slow roast piri piri salmon

Ingredients

Salad:

  • Mowi Piri Piri roasted salmon – flaked 1 pack
  • Avocado – diced or sliced 1
  • Cucumber halved, de-seeded and sliced into half moons ½ cucumber
  • Coriander springs small bunch
  • Rocket, spinach &watercress salad 60g

Roasted Chickpeas:

  • chickpeas – drained and dried well and dab with a piece of paper kitchen towel 1 can (400g)
  • chipotle paste 1 tsp
  • olive oil 1 bsp
  • salt pinch
  • maple syrup 1 tbsp

Dressing:

  • Lime juice & zest 1 lime
  • Ground cumin pinch
  • Olive oil 2-3 tbsp
  • Honey (or a pinch of sugar) 1 tsp
  • Salt & pepper to taste
Piri Piri salmon with avocado & cucumber salad

Method

Roasted chickpeas:

  1. Pre-heat oven fan 180°C
  2. In a bowl, coat the chickpeas with the chipotle paste and spread out on a baking tray lined with greaseproof paper.
  3. Place in the oven and cook for about 35 – 40 minutes. When the chickpeas are crisp, leave to cool and stored in an airtight container until needed.

Salad:

  1. Place half the roasted chickpeas in a food bag. With the back of a pan crush the chickpeas
  2. In a bowl place the avocado, cucumber, coriander, salad leaves and season.
  3. Add the dressing and mix the salad together. Divide between plates or transfer to one large serving plate.
  4. Top the salad with the flaked Piri Piri salmon and scatter over the roasted chickpeas

Dressing:

  1. Place all the ingredients together in a bowl and whisk together
Mowi slow roast piri piri salmon

Ingredients

Salad:

  • Mowi Piri Piri roasted salmon – flaked 1 pack
  • Avocado – diced or sliced 1
  • Cucumber halved, de-seeded and sliced into half moons ½ cucumber
  • Coriander springs small bunch
  • Rocket, spinach &watercress salad 60g

Roasted Chickpeas:

  • chickpeas – drained and dried well and dab with a piece of paper kitchen towel 1 can (400g)
  • chipotle paste 1 tsp
  • olive oil 1 bsp
  • salt pinch
  • maple syrup 1 tbsp

Dressing:

  • Lime juice & zest 1 lime
  • Ground cumin pinch
  • Olive oil 2-3 tbsp
  • Honey (or a pinch of sugar) 1 tsp
  • Salt & pepper to taste

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