PEPPERED SALMON WITH CREAMY CHICKPEA DRESSING AND FRESH GREE

Amarante

Tue, Nov 15 2016, 6:49 pm

This was easy and fast and serves as a complete meal with veggie, starch and protein

PEPPERED SALMON WITH CREAMY CHICKPEA DRESSING AND FRESH GREENS

Excerpt From: Tyler Florence - Tyler's Ultimate

LEMON-CHICKPEA VINAIGRETTE IS AN EASY-TO-MAKE COMPONENT that brings a lot of flavor to the dish while balancing the subtle richness of fresh salmon. Add a bag of fresh spinach and you’ve got a fast, healthy meal you can make in well under an hour.

SERVES 4

¼ cup black peppercorns
¼ cup coriander seeds
1 pound salmon fillet, skin on
Extra-virgin olive oil
Kosher salt

VINAIGRETTE

1 can (15 ounces) chickpeas
¼ cup extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon sweet paprika
Juice of 1 lemon
Kosher salt and freshly ground black pepper

1 bag (10 ounces) baby spinach
½ bunch of fresh mint
½ bunch of fresh dill
Lemon wedges, for serving

Put the peppercorns and coriander in a clean spice grinder and pulse to a coarse grind. Pour the mixture out onto a large plate. Roll the salmon in the spices until coated all over.

Heat a 2-count of olive oil in a large skillet over medium-high heat until the oil is smoking. Sprinkle the salmon with salt, add it to the pan, and sear for 4 to 5 minutes to develop a good crust. Turn the fillet and cook for 4 to 5 more minutes on the other side, until the salmon begins to flake apart when gently prodded with a fork. Put the salmon on a plate, cover with foil, and set aside at room temperature.

For the vinaigrette, open the can of chickpeas and dump it straight into a bowl, without draining. Add the olive oil, cumin, paprika, lemon juice, and a little salt and pepper and stir that up. Spoon about half of the vinaigrette into a blender and purée; stir the purée back into the rest of the vinaigrette to thicken.
Toss the spinach, mint, and dill in a large bowl.

To serve, spoon the chickpea vinaigrette into the center of a platter. Set the salmon fillet on top and mound the spinach to one side. Serve with lemon wedges.