[ SEA-GHOST MINI SHELL]

<h1>Seared salmon steaks with arugula salad</h1>

<p>This quick and easy dish is both healthy and delicious. It is both high in protein and fibre and low in saturated
    fats.

<p>Per serving: 551 calories, 17g total fat, 70g protein, 27g carbohydrates, 6g fibre, 957mg sodium

<p>Preparation time: 15 minutes
<p>Cook time: 20 minutes
<p>Yield: 4


<h1>Ingredients</h1>
<ul>
    <li>1 tsp ground ginger
    <li>1 tsp cumin
    <li>1 1/2 tsp salt
    <li>4 tsp olive oil
    <li>4 salmon steaks or fillets, each about 1 inch thick
    <li>1 fennel bulb, sliced with core intact
    <li>540 ml can chickpeas, drained and rinsed (or any bean of your choice)
    <li>4 cups baby arugula
    <li>juice of 1/2 an orange (or a lemon or lime)
</ul>

<h1>Instructions</h1>

<p>Preheat oven to 350 degrees. Stir ginger with cumin and 1 tsp salt in a small bowl. Sprinkle both sides of salmon
    with ginger mixture.
    Heat a large non-stick ovenproof (prety much all pans are ovenproof) frying pan over medium-high. Add 1 tsp oil,
    then fish.
    Sear for 2 minutes then flip. Transfer pan immediately to oven, set a timer for 8 minutes. Heat another pan and add
    1 tsp oil. Add fennel, cook until caramelized on both sides turning occasionally, about 10 min. When salmon timer
    goes check for doneness, it should flake when poked with a fork.
<p>Add chickpeas to fennel during the last 2 min of cooking, just to warm through. Add arugula to fennel and chickpeas
    and toss it all together.
<p>Remove from heat. Arrange fennel, chickpeas and arugula on 4 plates. Drizzle with orange juice. Season with salt and
    pepper. Top with salmon.