Sunday, May 1, 2011

Peppered Salmon with Creamy Chickpea Dressing

Our good friends came over on Friday night with some beautiful salmon filets. We adapted this recipe from Tyler Florence.  I loved the thought of the chickpea dressing and using our pimenton dolce (sweet smoked paprika) instead of just regular sweet paprika added a lovely other dimension that was perfect with our decision to grill the fish. We also diced finely a couple of confit lemon wedges which were a perfect accompaniment to the fish and dressing!

-serves 5

Several nice salmon filets, we had about 6 pieces
Black pepper

-sprinkle filets with black pepper and coriander

-grill skin side down without flipping with lid mostly closed


1 can chickpeas
1/4 cup extra-virgin olive oil
2 teaspoons cumin
Less than 1 teaspoon pimenton dolce (substitute 1 tsp sweet paprika)
Juice of 1 lemon
Salt and pepper

-Drain and rinse chickpeas

-In a bowl add the chickpeas, olive oil, cumin, pimenton, lemon juice and some salt and pepper

-Spoon half of chickpea mixture into mini food processor and blend until smooth. Add water a bit at a time to get desired consistency

-Mix the pureed vinaigrette back in with the rest of the chickpea mixture

TO SERVE: spoon vinaigrette over cooked salmon filets. Mince 1 - 2 confit lemon wedges and serve in a bowl on the side to add on top of the vinaigrette as your guests desire!

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