Eating fatty fish such as salmon, has many health - therefore, performance enchaining benefits. Try something a little different this summer; use a cedarwood plank to impart some smokey flavour on your salmon. You can also cook this the traditional way too.
Serves 2 with leftovers
1 tin of chickpeas 1 clove of garlic 1 handful of baby spinach 1 courgette, chopped into large circles 1 red pepper, chopped into strips 1 red onion, chopped into 8ths
1 side of salmon – wild if possible 1 cedarwood plank – for cooking
Salsa verde: 1 tsp capers 2 anchovy fillets 50 ml orange juice 1 bunch of parsley 1 peeled clove of garlic 1 spring onion 1 tbsp rapeseed oil ½ tsp Dijon mustard ½ juice from a lemon
Heat a large pan on medium heat, once hot, add your drained chickpeas and a bashed clove of garlic. Fry until they’re starting to crisp. Add a couple of TBSP of water, a handful of baby spinach and some seasoning. Take off the heat, fish out the garlic and put the lid on; set aside.
Light a BBQ and when the coals have turned white, lightly oil your chopped veg and grill until it’s lightly charred. Mix the veg with the chickpeas.
Season the salmon, drizzle with oil and place skin side up on the cedarwood plank. Put this on the BBQ and shut the lid, it should take around 15 minutes, but will depend on how hot your BBQ is. When the flesh flakes easily, it’s done – alternatively use a thermometer and aim for an internal temp >52 degrees.
(If you’re not using the cedarwood; grill over indirect heat, skin side down.)
Blitz the salsa verde sauce ingredients in a blender. Check the seasoning.
Serve as pictured. Easily make this a high carb recipe with the addition of pitta bread or rice.