Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefSalmon
Roasted Salmon with Prawn & Chickpea 'Pil Pil'
Crisp-skinned salmon served over a smoky, garlicky chickpea and prawn pil pil spiked with chilli, paprika and lemon. A warm, Spanish-inspired one-bowl dinner.
Mark MoriartyFrom the series · Cook Like A Chef
45 min totalServes 4Medium
Roasted Salmon with Prawn & Chickpea 'Pil Pil'
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Method
1
Heat a large pan with the olive oil and gently cook the garlic until just golden. Add the chilli flakes and paprika, then the onion, and cook 3-4 minutes until fragrant. Deglaze with the white wine, reduce by half, then add the stock and tomato puree. Bring to the boil, add the chickpeas and simmer 25 minutes until thickened.
2
Add the prawns and cook 2 minutes, then stir in the lemon juice, zest and parsley. Season and remove from the heat.
3
When the prawns go in, heat a non-stick pan on high with the olive oil, place the salmon skin-side down, lower to medium and cook 3-4 minutes without moving until the skin is golden. Flip and cook 3-4 minutes, basting, until cooked through.
4
Spoon the prawn and chickpea mix into bowls, garnish with parsley and top with the salmon.
Nutrition
Per serving · estimated
—kcal
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Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
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