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Home Barbecued salmon with fennel, orange and chickpeas

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Barbecued salmon with fennel, orange and chickpeas

Cooking Time: 30 minutes

Ingredients (serves 4)

2 fillet Salmon, Atlantic, fillet, raw

1 cup Parsley, continental, raw

2 spring onion Onion, spring, raw

2 cup Chickpea, canned in brine, drained

2 cup Fennel, bulb, raw

2 orange Orange, navel (all varieties), peeled, raw

1 cup Lettuce, mignonette, raw

1 lime Lime, peeled, raw

Method

  • Holding 1 orange over a large bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Add to the bowl. Use your hands to squeeze the juice from the remaining flesh. Repeat with remaining orange. Add the fennel, chickpeas, onion, parsley and dill to the bowl. Season with pepper. Toss to combine. Preheat a barbecue flat plate or chargrill on high. Cut salmon lengthways into 8 slices. Spray lightly with olive oil spray and season with pepper. Cook on barbecue for 1 minute each side for medium or until cooked to your liking. Flake into bite-sized pieces. Add salmon and rocket to the orange mixture and toss to combine. Divide among serving dishes and serve with lemon wedges.

Notes

Source

Good Taste - September 2008, Page 32

Video of this recipe

Nutritional Information
This information is

Protein

9.65g

Dietary Fibre

5.25g

Fat Total

3.475g

Energy Excluding Dietary Fiber

448.5kJ

Sodium

106.25g

Carbohydrate Total

8.5g

Cholesterol

16.25g

Sugars Total

4.825g

VItamin C

0g

Energy Including Dietary Fiber

490.75kJ

Health Information
  • Asian
  • Italian
  • Salads
  • Soups
  • Indian
  • Casseroles
  • vegetarian
  • Family
  • Budget
  • Biscuit
  • Cakes
  • Kids
  • Dessert
  • In Season
  • Egg Free
  • Low GI
  • Low Fat
  • Low Carb
  • Low Salt
  • Wheat Free
  • Gluten Free
  • Dairy Free
  • Low Chemical
  • Lactose Free
  • Heart Healthy
  • High Protein
  • Cook for one
  • Quick & Easy
  • Diabetes Friendly
  • Organic Vegetarian
  • Preservative/Colour Free
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