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Grilled Salmon with Charmoula Chickpeas
Preparation info
- Makes
2
Servings; Can be Doubled - Difficulty
Easy
Appears in
Published 2013
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 - 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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