Seared Salmon With Confetti Chickpeas Recipes

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN SEARED SALMON

Steps:

• Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
• Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
• Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
• Remove the salmon from the pan. Add the butter to the pan and melt.
• Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
• Place the salmon back in the pan. Spoon the sauce over the top.
• Sprinkle the parsley over the salmon, then serve.

PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
• Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

SEARED SALMON WITH CONFETTI CHICKPEAS

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.
• Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
• To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.