Fenugreek Rubbed Salmon
Aromatic and earthy fenugreek brings depth to roasted salmon, paired with a bright, zesty preserved lemon aioli. Chef Akhtar serves the salmon alongside tender stewed chickpeas infused with Mediterranean spices and blistered mini sweet bell peppers for a sweet, smoky finish.
Nutritional facts
Protein
41g
Carbs
24g
Calories
740kcal
Fat
52g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Extra Virgin Olive Oil, Fish Sauce, Fenugreek, Rosemary, Red Wine Vinegar, Anchovy Paste, Black Pepper, Preserved Lemons, Garlic, Dijon Mustard, White Wine Vinegar, Kewpie Mayonnaise, Onion, Kosher Salt, Mini Bell Pepper, Chicken Base, Canned Chickpeas, Thyme, Lemon Juice, Salmon, Aleppo Pepper
Contains milk, eggs, fish, fish, anchovy, wheat, soybeans, mustard.
Reviews
3.9
Based on 9 reviews
Salmon very unevenly cooked. Top overcooked rest was almost raw and bland had to had to put back into oven twice. Chickpeas had spicy and mild pockets had to mix to distribute. Peppers yummy.
Sarah · 01/22/26
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About Akhtar Nawab
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
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