Salmon and Chickpea Toss

  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
1 ¼ pounds salmon fillet, cut into 3 pieces
4 tablespoons olive oil
1 teaspoon (5 mL) smoked Spanish paprika
¾ cup diced roasted red pepper, cut into 1/2 –inch pieces
½ cup diced red onion, cut into ¼ -inch/5 mm pieces
1 can 14-ounce chick peas, drained and rinsed
? cup roughly chopped flat leaf parsley
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon finely chopped rosemary
salt and pepper

For the Tomato Rice

6 cups water
1 bay leaf
1 tablespoon salt
1 ½ cups basmati rice
2 tablespoons olive oil
2 tablespoons tomato paste
½ cup finely chopped fresh tomato
½ cup chopped green onion
salt and pepper

Preheat oven to 400 F (200 C).

Heat a skillet on medium high heat and add oil. Brush salmon with oil and sprinkle with smoked paprika and salt.

Place fillets, seasoned-side down in skillet and cook for 3 to 4 minutes, until lightly browned. Place skillet in oven and bake until desired doneness (about 7 minutes for medium, 10 to 12 minutes for well-done).

Remove salmon from pan and cool.

Flake salmon into 1-inch pieces with a fork and toss with remaining ingredients. Season to taste. Store refrigerated, until ready to serve.

Tomato Rice:

Bring water, bay leaf and salt up to a boil. Rinse rice in a fine strainer until it runs clear and add to boiling water. Simmer rice (uncovered is OK) for 10 minutes.

Drain and rinse rice through a fine strainer and return to pot. Over low heat stir in olive oil and tomato paste until blended. Stir in chopped tomato and green onion.

Season to taste. Serve warm or at room temperature.

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