Lemon pepper salmon with pumpkin and chickpea puree
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Want something different form the standard mash? Swap it for pumpkin and chickpeas for a different flavour and a pop of colour. The creamy flavours go so well with the lemon pepper salmon.
Ingredients
Pumpkin
800 g, (Japanese) peeled, cut into 2cm pieces (buy 1kg)
Canned chickpeas, rinsed and drained
1 400g can
Skinless salmon
600 g, (buy 4 x 150g fillets)
Lemon pepper seasoning
1 tbs
Lebanese cucumber
1 medium, thinly sliced
Red onion
½ small, thinly sliced
Fresh flat-leaf parsley
½ cup(s)
Fresh mint
½ cup(s)
Lemon juice
1 tbs
Olive oil
1 tsp, (extra virgin)
Instructions
1
Boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth.
2
Meanwhile, place chickpeas in a blender or small food processor and process until smooth. Stir chickpea puree into pumpkin and season with salt and freshly ground black pepper. Cover to keep warm.
3
Preheat grill on medium-high. Line grill tray with foil. Sprinkle salmon with lemon pepper seasoning and lightly spray with oil. Grill salmon, turning once, for 6-8 minutes for medium or until cooked to your liking.
4
Meanwhile, place cucumber, onion, parsley, mint, juice and oil in a medium bowl. Toss gently to combine.
5
Divide pumpkin and chickpea puree among serving plates. Serve with salmon and herb salad.
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