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Directions

1. Preheat oven to 375 F.
2. Season salmon well. Sear presentation side and place on a sheet tray.
3. Cut the top and bottom off both lemon and lime. Score from top to bottom around the fruit around 6 times cutting only just to the flesh.
4. Blanch in boiling water for 2 minutes and refresh in iced water.
5. Peel the skin off. Chop the flesh and mix with parsley.
6. Place on top of the salmon and bake in the oven for 8 minutes.

Crispy Harissa-Spiced Chickpeas

Ingredients

• 16 ounces chickpeas, cooked
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons ground harissa powder
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

Directions

1. Preheat oven to 375 F.
2. Run chickpeas under a heavy stream of cold water and allow the skins to come away and float to the top. This will allow the chickpeas to become super crisp.
3. Drain and mix with the remaining ingredients.
4. Place on a sheet tray and roast in the oven for 40 minutes or until crispy.

Marinated Zucchini

Ingredients

• 1 large zucchini
• 3 tablespoons Meyer lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon flat leaf parsley, roughly chopped
• 1 teaspoon kosher salt

Directions

1. Make strips of zucchini lengthways using a Japanese mandolin or a peeler, 1/8-inch thick.
2. Mix the remaining ingredients and cover the zucchini. Leave to marinade for 20 minutes.

Assembly

• Extra virgin olive oil
• Baked wild salmon
• Crispy harissa chickpeas
• Marinated zucchini

1. Remove strips of zucchini from the marinade and place on the plate.
2. Add the salmon and place in the center.
3. Add crispy chickpeas around and drizzle with extra virgin olive oil.

More recipes:
Quinoa Salad with Avocado, Smoked Almonds and Treviso
Roasted Acorn Squash, Omega Seeds and Arugula Pesto

Culinary Arts  Health-Supportive Culinary Arts