Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (for 4 people) :
-4 x salmon filletsMethod: Heat 1 tbsp oil in a frying pan and cook the salmon for about 7 minutes each side or until cooked through.
-2 tbsp olive oil
-1 large onion, sliced
-2 x 400g cans chick peas, drained and rinsed
-2 cloves garlic, peeled & left whole
-4 tbsp Alpro soya plain alternative to yogurt
-2 1/2 tbsp cornflour
-600ml Alpro soya alternative to milk
-salt and pepper
To make the chick pea mash, heat the remaining oil in a large saucepan. Add the onion and cook for 4 minutes until soft but not coloured.
Add the chick peas and garlic and just enough water to just cover. Simmer gently for 10 minutes. Drain the chickpea and put in a food processor along with the yogurt and whiz until smooth.
Mix the cornflour with a small amount of water to form a paste. Heat the milk and when just beginning to boil add the cornflour and whisk until the sauce is thickened and smooth.
Add the watercress and seasoning, pour into a processor and whiz to a smooth sauce. Return to the pan and heat gently.
Pile the chickpea mash on individual serving plates, and top with the salmon and watercress sauce.
Serve with a selection of vegetables.