nourishing traditions + sustainable habits

Deconstructed Salmon Falafel with a Tomato & Avocado Salsa

I’ve debated for years over what to call this recipe. It was born out of a failed falafel recipe which turned out to be so much better than what it was meant to be. Basically, it’s a base of cous cous, mashed chickpeas & flaked salmon fried in coconut oil topped with a tangy tomato & avocado salsa. It’s crunchy, tangy and creamy all rolled into one.

This meal is a family favourite and it’s devoured in minutes at our dinner table and there are never leftovers (unfortunately). If you aren’t a huge fan of fish but know you should be eating it, this is a great introduction. It’s not fishy tasting at all.

Also, if you don’t have salmon, you can just swap it for another fish or leave it out. It still tastes amazing without fish and the chickpeas provide enough protein for a balanced meal. The same goes with a lot of the recipe, if you don’t have lemons, substitute limes; if you don’t have chickpeas, just leave them out (though the mashed chickpeas add such good texture); if you don’t have green/spring onions use sliced purple onions.

Hope you guys enjoy this meal as much as we do!

Deconstructed Salmon Falafel with a Tomato & Avocado Salsa

Serves about 5.

Ingredients:

1 can chickpeas, rinsed

1 cup dry cous cous

1 lemon, juiced

1/2 teaspoon salt

1 teaspoon cumin

1 1/2 cup boiling water

5 tomatoes, diced

4 avocados, diced

6 green/spring onions, chopped

1/2 cup cilantro/coriander, chopped

Salt to taste

3 tablespoons extra virgin olive oil, divided

250 gram fillet salmon, cooked

2 tablespoons extra virgin coconut oil, divided

Directions:

  1. Mash the chickpeas with a potato masher in a medium-sized bowl.
  2. Stir in the cumin, salt & lemon juice. Add the boiling water and cover for 5 minutes.
  3. In a separate bowl add diced tomatoes, avocados, cilantro/coriander and the top half of the diced green/spring onions. Gently stir in the lemon juice, 1 tablespoon olive oil and add salt to taste. Set aside.
  4. Uncover the cous cous and fluff up the cous cous working in the remaining olive oil. Then break apart the salmon so that it flakes into bite size pieces and gently stir into cous cous.
  5. Heat frying pan in medium heat. Add half of the coconut oil and once melted, add in the cous cous mixture. Depending on the size of pan you have, you may have to cook in two batches.
  6. Fry for 10 minutes, stirring occasionally to ensure that its crisping up evenly.
  7. Near the end of the 10 minutes, add the second half of the coconut oil making sure it is spread evenly throughout cous cous mixture. Continue to fry for another 5 minutes.
  8. Remove from heat and serve hot topped with the cool salsa.

 

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