Pure, flavorful Alaskan salmon doesn’t need a sauce, but chickpeas simmered in a Moroccan-inspired sauce make a striking accompaniment. The beans absorb the tart, spicy flavorings wonderfully. Not grilling weather yet in your area? Cook the fish skin side down in a covered skillet.
Grilled Salmon with Charmoula Chickpeas
2 wild salmon filets (6 oz./185 g. each)
2 Tbs. olive oil, plus more as needed
Kosher salt and freshly ground black pepper
Finely grated zest from 1 lemon
1 tsp. ground cumin, plus more as needed
1/2 red onion, chopped
1 1/2 tsp. smoked paprika
1 tsp. ground coriander
1/8 tsp. cayenne pepper
1 can (15 oz./470 g.) chickpeas, drained and rinsed
1 Tbs. fresh lemon juice
2 Tbs. minced fresh cilantro
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 saute until translucent, about 5 minutes. Add the paprika, the 1 teaspoon cumin, coriander and cayenne and saute until fragrant, about 30 seconds. Add the chickpeas and 3 tablespoons water and simmer until the beans are tender, stirring frequently, about 3 minutes. Remove from the heat and mix in the lemon juice. Season with taste with salt and pepper. Cover the pan and keep warm.
Place the salmon skin side down on the grill, cover the grill and cook without turning until the salmon is just opaque in the center, about 8 minutes.
Divide the salmon and chickpeas between 2 warmed plates. Sprinkle with the cilantro and serve right away. Serves 2.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.
