2011, Recipe 105: Pepper Crusted Salmon with Creamy Chickpea Vinaigrette

Recipe courtesy of Tyler Florence

• 1 lb. salmon fillet
• 2 T. ground coriander
• 1 T. ground black pepper
• 2 T. olive oil
• Salt and pepper
• 1 15 oz. can of chickpeas, with liquid
• 1/4 c. olive oil
• juice from 1 lemon
• 1 T. cumin
• 1 tsp. paprika
• Salt and pepper
• Spinach, dill and mint
• lemon wedges for garnishing

Mix together the coriander and ground pepper, and spread it in an even layer on a plate. Dredge both sides of the salmon in the pepper mixture, so it’s nice and well coated, and then sprinkle a bit with salt and pepper.

Dump the can of chickpeas, with their liquid, into a mixing bowl. Add the olive oil, lemon juice, cumin, paprika, and a bit of salt and pepper, and mix it all up together. Put about half of the chickpea mixture into a food processor or blender, and blend it until it’s nice and creamy, then add it back with the rest of the chickpeas and stir together.

Combine spinach, dill & mint and pile on the side of plate.  Plate chickpeas and vinaigrette.  Top with salmon.

Results: So good!  This was definitely one of my favorite recent recipes.  It's very quick, very easy and very delicious.  That crust impressed both of us!  The dumping the chickpeas w/their liquid stumped me.  I mean I guess.  It didn't harm the flavor but I'm so used to rinsing my canned beans that I was confused.  And this actually makes a delicious salad as well.  Y'all know I don't like mint so I didn't use that.