Seared salmon with confetti chickpeas

Seared salmon with confetti chickpeas
  • 2 tbsps extra-virgin olive oil
  • 1 cup diced onion
  • 1/2 tsp dried red pepper flakes
  • 1 small red pepper, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 225g yellow courgettes, diced
  • 225g green courgettes, diced
  • 2 (435g) tins chickpeas
  • 480ml reduced-sodium chicken stock
  • 120ml dry white wine
  • 1 1/2 tsps salt, plus more for seasoning
  • 2 sprigs rosemary, plus 6 sprigs for garnish
  • 1 bay leaf
  • Rapeseed oil, for searing
  • 6 (175g) pieces centre-cut salmon fillets
  • Freshly ground black pepper
1) Preheat oven to 180C/Gas 4.

2) 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 pepper, carrots, yellow courgette and green courgette, and cook until just beginning to brown, about 5 minutes.

3) Add the chickpeas, stock, white wine, 1 1/2 teaspoons salt, two rosemary springs and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.

4) Heat a large skillet over medium-high heat. Add enough rapeseed oil to coat the bottom of the pan. Season salmon fillets with 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 3-4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4-6 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.

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