Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 400 grams of salmon fillets into 1-inch cubes and season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large wok over high heat and sear the seasoned salmon for 2 minutes until lightly browned on all sides, then remove the salmon from the wok and set it aside.

3. 3

   In the same wok, add 1 large chopped yellow onion and 2 minced cloves of garlic, sautéing for 3 minutes until the onion softens.

4. 4

   Add 1 can (400 grams) of rinsed and drained chickpeas, 0.5 cup of diced red bell pepper, and 0.25 cup of chopped walnuts to the wok, stir-frying for 4 minutes.

5. 5

   Stir in 1 tablespoon of tomato paste, 1 teaspoon of ground blue fenugreek, and 0.5 teaspoon of ground coriander, cooking for 1 minute before adding 0.25 cup of vegetable broth and bringing it to a simmer.

6. 6

   Return the seared salmon to the wok, add 2 cups of fresh spinach, and cook until the spinach is wilted, which should take approximately 1 to 2 minutes.

7. 7

   Finish the dish by stirring in 0.25 cup of fresh chopped cilantro and 1 tablespoon of fresh lemon juice, then serve the Georgian Wok-Tossed Salmon and Chickpea Medley immediately.