Chermoula Salmon with Chickpea, Eggplant and Pimiento Pepper Salad
1 eggplant, sliced
Sea Salt and freshly ground black pepper
, to dust
1 325g jar, rinsed
¼ 314g jar, peel only, finely sliced
½ 220g jar
½ bunch Italian flat leaf parsley, leaves only
, to dress
2 pieces Akaroa fresh salmon
½ lemon, to serve
, to serve
First prepare the eggplant slices by patting dry with paper towels. Brush with EVO, season and dust with the chermoula. Fry in a dry frying pan, over medium heat until golden on both sides.
In a bowl combine chickpeas, preserved lemon peel, pimientos and parsley with the eggplant. Season to taste and dress with EVO and sherry vinegar. Set aside.
Pat the salmon dry with paper towels and brush with EVO. Dust flesh side with chermoula mix. To cook, fry flesh side down in a preheated pan with EVO until golden, approximately 2 minutes. Flip the salmon over and fry for a further 2 minutes. Remove from pan and rest 2-3 minutes in a warm place.
To serve, divide the chickpea salad between two plates and place a piece of salmon on each. Squeeze over the juice of the lemon and add a dollop of harissa mayonnaise.
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