Name: Grilled Salmon with Charmoula Chickpeas
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Fresh lemon juice, 1 tablespoon; Chickpeas, 1 can (15 oz/470 g), rinsed and drained; Cayenne pepper, ⅛ teaspoon; Ground coriander, 1 teaspoon; Smoked paprika, 1½ teaspoons; Red onion, ½, chopped; Kosher salt and freshly ground black pepper; Lemon zest, finely grated from 1 lemon; Ground cumin, 1 teaspoon, plus more as needed; Olive oil, 2 tablespoons, plus more as needed; Wild salmon fillets, 2 (6 oz/185 g each); Fresh cilantro, 2 tablespoons minced

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

So pure and flavorful, Wild Alaskan salmon doesn’t need a sauce, but chickpeas simmered in a Moroccan-inspired sauce is a striking accompaniment. The beans absorb the tart, spicy flavorings wonderfully.

Ingredients

Wild salmon fillets, 2 (6 oz/185 g each)
Olive oil, 2</

Method

Place the salmon on a plate. Brush with olive oil, then sprinkle with salt, black pepper, lemon zest, and a little cumin.
Prepare a grill for direct-heat cooking over high heat. Meanwhile, in a large nonstick frying pan over medium-low heat, warm 2 tablespoons oil. Add the onion and sauté until translucent, about 5 minutes. Add the paprika, the 1 teaspoon cumin

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Grilled Salmon with Charmoula Chickpeas

Ingredients

Method

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