Directions:
- In a large pot, boil wine and 4 cups water.
- Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
- Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
- In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
- Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
- Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
- Per serving: 488 calories, 21 g fat, 4 g saturated fat, 46 g carbohydrate, 7 g fiber, 25 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 690.94 Kcal (2893 kJ) | ||
| Calories from fat | 205.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 35% | |
|---|---|---|---|
| Cholesterol | 146.28mg | 49% | |
| Sodium | 412.79mg | 17% | |
| Potassium | 1588.57mg | 34% | |
| Total Carbs | 34.37g | 11% | |
| Sugars | 8.66g | 35% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 73.56g | 147% | |
| Vitamin C | 18.3mg | 31% | |
| Iron | 2.5mg | 14% | |
| Calcium | 102.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 139.82 Kcal (585 kJ) | ||
| Calories from fat | 41.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 35% | |
|---|---|---|---|
| Cholesterol | 29.6mg | 49% | |
| Sodium | 83.53mg | 17% | |
| Potassium | 321.47mg | 34% | |
| Total Carbs | 6.96g | 11% | |
| Sugars | 1.75g | 35% | |
| Dietary Fiber | 0.84g | 17% | |
| Protein | 14.89g | 147% | |
| Vitamin C | 3.7mg | 31% | |
| Iron | 0.5mg | 14% | |
| Calcium | 20.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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