Coriander-crusted fish with chickpea artichoke salad
Discover a delightful fusion of flavors with coriander-crusted fish paired with a zesty chickpea and artichoke salad. Perfectly seasoned and effortlessly satisfying.
Ingredients:
- 1/2 cup white balsamic vinegar
- 1 lemon, juiced
- Salt and pepper
- 1 cup chickpeas, well rinsed in cool water and drained
- 1 cup corn kernel, fresh roasted or canned
- 1 cup diced tomatoes
- 1/2 cup diced English cucumber
- 1/2 cup shredded romaine tops
- 1 red onion, julienne
- Six 4- to 5-ounce salmon portions, skin off
- 1 1/2 teaspoons salt
- 1 teaspoon white pepper
- 1/2 teaspoon ground ginger
- Flour, for coating
- 3 eggs, beaten
- 1 1/2 cups panko
- 2 tablespoons grapeseed oil
- 1 tablespoon chopped fresh parsley
Instructions:
- To prepare the salad: Combine the vinegar, lemon juice, salt, and pepper in a large bowl using a whisk. Add chickpeas, corn, tomatoes, cucumber, lettuce, and onions. Mix well with a spoon until all ingredients are coated. Chill in the fridge while preparing the salmon.
- For the salmon: Season the salmon portions with salt, white pepper, and ginger. Coat the presentation side of the salmon with flour, shaking off any excess. Next, dip the same side of the salmon in the beaten egg, followed by a coating of panko breadcrumbs for the crust.
- Heat oil in a saute pan over medium-high heat for about 1 minute. Once the oil is hot, place the breaded side of the salmon down in the pan and cook until it turns golden brown, which should take around 3 minutes. Flip the salmon and continue cooking for another 3 to 4 minutes until fully cooked. Sprinkle with parsley before serving.
Summary:
- Calories: 1587 kcal
- Fat: 113 g
- Protein: 108 g
- Carbs: 48 g
- Potassium: 2682 mg
- Magnesium: 332 mg