Salmon & chargrilled vegetable salad

title="Salmon & chargrilled vegetable salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-chargrilled-vegetable-salad.jpg" srcset="https://img.taste.com.au/bTogB2uy/w720-h480-cfill-q80/taste/2016/11/salmon-chargrilled-vegetable-salad-81394-1.jpeg 720w, https://img.taste.com.au/FXGNQo89/w643-h428-cfill-q90/taste/2016/11/salmon-chargrilled-vegetable-salad-81394-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & chargrilled vegetable salad"
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(5) Rate it

• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Healthy eating is easy with this clever recipe where herbs and in-season greens only need the lightest touch to bring out their best.

Featured in
Lower cholesterol recipes, Salad recipes

Ingredients

• 150g skinless salmon fillet


• Olive oil spray


• 2 bunches asparagus, woody ends trimmed


• 1 large zucchini, trimmed, peeled into ribbons


• 400g can chickpeas, rinsed, drained


• 1/2 small red onion, thinly sliced


• 1/2 cup fresh continental parsley leaves


• 150g couscous


• 150ml boiling water


• 90g (1/3 cup) low-fat natural yoghurt


• 1 tablespoon fresh lemon juice


• 2 tablespoons chopped fresh chives

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Bake salmon on tray for 8-10 minutes or until cooked through. Set aside to cool slightly. Flake into pieces.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat a chargrill on high. Spray lightly with oil. Cook the asparagus and zucchini for 2 minutes each side or until charred and tender crisp. Transfer to a plate. Halve the asparagus lengthways. Combine salmon, asparagus, zucchini, chickpeas, onion and parsley in a bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place couscous in a heatproof bowl. Add water. Cover with plastic wrap. Set aside for 3-4 minutes or until liquid is absorbed. Use a fork to separate grains.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Whisk yoghurt, lemon juice and chives in a bowl. Divide couscous and salmon mixture among plates. Drizzle over dressing.
  
  
  

Nutrition

• 1330 kj

  Energy




• 6g

  Fat Total




• 1g

  Saturated Fat




• 7g

  Fibre




• 21g

  Protein




• 28mg

  Cholesterol




• 197.72mg

  Sodium




• 5g

  Carbs (sugar)




• 40g

  Carbs (total)

All nutrition values are per serve

• Author: Chrissy Freer


• Image credit: Mark O'Meara


• Publication: Australian Good Taste

Source: taste.com.au