I fell off the blog bandwagon for a bit but am back! Moving on.
Friday night me and the husband had dinner at the home of some of our dearest friends, Matt and Heather. They always serve delicious meals that of course include plenty of good wine and conversation. It’s treat to share at meal with them and Friday night was no exception.
Matt served up this feast of coriander crusted salmon with a chickpea and artichoke salad. It was so good I recreated the meal on Sunday night. Matt didn’t take credit for the recipe, he first had it when another friend named Sarah had made it and Sarah found the recipe at Publix. Thank you Publix (and Sarah and Matt). I’m getting to wordy.
Here’s the recipe, I made a few tweaks (like including bacon in the salad). I prepped the salad in advance and it made this a quick and easy meal to put together. Enjoy!
Here’s what you need:
3 tablespoons ground coriander
1 teaspoon kosher salt
1 teaspoon pepper
4 fish fillets (salmon)
2 tablespoons olive oil
Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands). Place oil in pan, then add fish; cook 4 minutes on each side or until 145°F and fish flakes easily.
Chickpea & Artichoke Salad
1/2 cup canned quartered artichokes, finely chopped1/2 cup red onion, finely chopped and sautéed
1 bag baby arugula leaves (4–5 oz)
Bacon, 2 pieces cooked and roughly chopped
1/2 cup canned chickpeas (garbanzos), drained and rinsed and roughly chopped
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Prep
Chop artichokes and garbonzo beans (I prefer when mine have a rough chop)
Chopped and diced onion and sauté over medium heat with 2 tablespoons olive oil until soft
Bacon cook at 425 on foil lined pan for 15-20 minutes
Combine arugula, chickpeas, onions, artichokes and bacon
Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.
