Salmon Garbanzo Salad

Elky Friedman Elky Friedman
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This salad is a really great way to pack in the protein (without becoming fleishig). It’s a perfect lunch salad, but works great for dinner any day. What appeals to me the most about this salad is its originality: it doesn’t have the expected vegetables.

 

Plus: The marinade on the salmon is absolutely fantastic! Remember this one for those times when you need a quick, easy, and tasty salmon recipe.

50m 4
Easy Pescatarian Low Carb No Refined Sugar Parve

Contains: Gluten, Soy, Egg

Directions

Prepare the Salmon

  1. Place salmon fillets in a small baking dish. In a small bowl, combine oil, soy sauce, and lemon juice. Pour over fish. Top with garlic. Let marinate for 10 to 15 minutes.

  2. Preheat oven to 350 degrees Fahrenheit. Place salmon (with marinade) in oven and bake for 15 minutes, then broil for three to five minutes. Remove from oven and let cool.

Prepare the Dressing

  1. Prepare the dressing. In a small bowl, combine all dressing ingredients. I recommend using an immersion blender for a smoother, creamier consistency. Set aside.

To Serve

  1. In a large bowl, combine lettuce, string beans, chickpeas, corn, and black beans. Toss with dressing.

  2. Flake salmon and add it on top of the salad. Serve immediately.

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1 Comment

Stacey Silverman •

Substitute? Why not just use canned salmon and add the flavorings to it?

Raquel Malul Kosher.com Team •
Reply to Stacey Silverman

You can substitute with can salmon, it's a little different texture-wise but it should taste the same.