Salmon With Jerusalem Artichokes, Whipped Goat Cheese, Chickpea Salad

2-3 servings
45 min

Summer is approaching, which means you’ll probably see more and more seafood recipes. I recommend this dish for your attention if you want something light and colorful for lunch or dinner. The saltiness of the goat cheese is in perfect balance with the sweetness of the Jerusalem artichoke.

(side note: if you haven’t heard of Jerusalem artichokes yet, they are very similar to potatoes in appearance and texture, with a faint celery flavour) And if all that weren’t enough, the cold chickpea salad adds a delightful freshness to the dish. I hope you’ll give it a try and I can guarantee that everyone will like this combination.

Salmon With Jerusalem Artichokes, Whipped Goat Cheese, Chickpea Salad

Recipe details

  • 2-3  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients


  • 2 salmon fillets
  • 3-4 Jerusalem artichokes
  • olive oil
  • butter
  • 1 can of chickpeas
  • 1/2 can of corn
  • cherry tomatoes
  • salt and pepper
  • 1 block of whipped cheese
  • chives, parsley, cilantro

Instructions


Cook the Jerusalem artichokes in salted water for 30 minutes. Then bake them in airfryer for 15 minutes, season with salt and pepper or seasoning of choice.
Mix the chickpeas, corn, tomatoes, salt and pepper, herb of your choice for the salad.
Heat some olive oil and butter in a frying pan. Bake the salmon for 5 minutes each side, season with salt and pepper.
For the whipped goat cheese, mix the goat cheese with water, olive oil and seasoning of choice in a blender until you reach a very creamy texture.

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