Seared salmon with aubergine and lemon chickpeas recipe And Books

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Seared salmon with aubergine and lemon chickpeas recipe and books

So you would like to know how to make Seared salmon with aubergine and lemon chickpeas recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

seared salmon with aubergine and lemon chickpeas

300g dried chickpeas soaked overnight in cold water then drained (or 2 tins of readycooked chickpeas)
2 medium onions halved
6 cloves garlic peeled only
1 big lemon halved plus lemon wedges to serve
salt and black pepper
olive oil
1 aubergine quartered lengthways seedy core (if present) sliced off and discarded flesh cut into chunks
1 tsp chilli flakes
1 tsp cumin
1 tsp dried oregano
1kg middlecut salmon fillet skin on (ask the fishmonger to remove all the pin bones)
handful flat parsley leaves chopped
1 head treviso (or radicchio) or a handful of rocket leaves roughly torn
chives optional to serve

If you`re using dried soaked chickpeas start the cooking well ahead of time once cooked it`s not a problem to reheat them. Put the drained chickpeas two halves of onion and four garlic cloves in a pan and fill with water so that the peas are well submerged.
Do not salt at this point.
Squeeze the lemon saving the juice and toss the spent halves into the pot.
Bring to a simmer and gently bubble for a good 1 1/2 hours.
Top up with water as necessary but allow the water to reduce to the same level as the chickpeas towards the end of cooking.
Add salt during the last 10 minutes.
Once cooked fish out the spent onion (and discard it) and add the lemon juice and a good splash of olive oil then leave to one side without draining.
If you`re using canned chickpeas don`t cook them: simply rinse and drain add the lemon juice and a generous bit of olive oil.
Next chop up the remaining onion and garlic and gently fiy in a tablespoon or two of olive oil so that it sweats without browning.
Then add the aubergine chilli cumin and oregano splash with more oil plus some salt and a few mists of black pepper and gently fiy until the aubergine begins to colour and soften.
Mix the lot with the chickpeas and reheat when ready to dish up.
To cook the salmon slice the fillets across to make four squares then cut each square into two triangles.
Next rub both sides of the fillets with salt and black pepper and brush liberally with olive oil.
Heat a heavy frying pan (preferably nonstick) until smoking hot.
Lay the salmon in the pan skinside down. and sear without moving for 3 minutes.
Turn it over (it should look blackened) and cook for a further 2 minutes.
The salmon should be rare in the middle. If you don`t like it this way cook for 2 minutes longer.
To serve mix the flat parsley and torn treviso radicchio or rocket leaves with the chickpea mixture taste a spoonful
and add more salt if necessary then pile into shallow bowls or onto plates.
Top with the salmon scatter with chives if using. and serve with lemon wedges.

Serve this warm or at summer room temperature. If you can`t be bothered with soaking chickpeas you can leave out the cooking bit and cheat with a can instead but the result will be more of a salad. Use wild salmon if you can find it (although at 20 per kg it`s not cheap).

This Recipe Serves 4


We truly hope you will like this American recipe, and enjoy your tasty Seared salmon with aubergine and lemon chickpeas recepie. Check out these great recipe books and learn how to make Seared salmon with aubergine and lemon chickpeas!
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