Yields4 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins
¾cupcanned chickpeas (garbanzo beans), rinsed and drained
2tbspcreamy cashew butter
1tbspponzu sauce
2tsplime juice
1tspcurry powder
1 ½tbspolive oil
4ozsalmon fillets, skin removed (½-inch thick)
¾lbsugar snap peas, trimmed
2tbspFinely chopped unsalted cashews (optional)
1
Preheat oven to 400°F. In a mini food processor combine chick peas, cashew butter, ponzu sauce, lime juice and curry powder. Pulse until coarsely chopped. Gradually add oil; process until smooth. Season with salt and pepper to taste.
2
Line a rimmed baking sheet with parchment paper. Place salmon on baking sheet. Spread 1/4 cup of the hummus mixture evenly over the top of each fillet. Sprinkle with cashews (if desired).
3
Bake 12 to 15 minutes or until fish flakes easily with a fork. Meanwhile, bring a large pot of water to boiling. Place snap peas in water; cook 3 minutes. Drain; divide snap peas evenly among 4 plates. Place fillets on top of snap peas, and serve.
Make it a meal: Serve with a mixed greens salad with light balsamic vinaigrette and sautéed broccoli rabe.
Culinary: What is ponzu sauce? Ponzu sauce is a tangy sauce traditionally made with soy sauce and citrus fruit.
Nutrition: There are many varieties of wild and farm-raised salmon: Atlantic, sockeye king and coho. Coho salmon is mild, in flavor with moderately firm flesh ranging in color from pink to red-orange. A 3-oz. portion of cooked salmon is 150 calories. A 3-oz. portion of cooked cod is 90 calories. A 3-oz. portion of cooked tuna is 120 calories.
Ingredients
¾cupcanned chickpeas (garbanzo beans), rinsed and drained
2tbspcreamy cashew butter
1tbspponzu sauce
2tsplime juice
1tspcurry powder
1 ½tbspolive oil
4ozsalmon fillets, skin removed (½-inch thick)
¾lbsugar snap peas, trimmed
2tbspFinely chopped unsalted cashews (optional)
Directions
1
Preheat oven to 400°F. In a mini food processor combine chick peas, cashew butter, ponzu sauce, lime juice and curry powder. Pulse until coarsely chopped. Gradually add oil; process until smooth. Season with salt and pepper to taste.
2
Line a rimmed baking sheet with parchment paper. Place salmon on baking sheet. Spread 1/4 cup of the hummus mixture evenly over the top of each fillet. Sprinkle with cashews (if desired).
3
Bake 12 to 15 minutes or until fish flakes easily with a fork. Meanwhile, bring a large pot of water to boiling. Place snap peas in water; cook 3 minutes. Drain; divide snap peas evenly among 4 plates. Place fillets on top of snap peas, and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
