Light Salmon Supper

Caramelized Salmon with Honey Chickpea Salad

Doctors, nurses and health experts are always telling us how great salmon is for a healthy diet. So why aren’t we eating more of it? It’s quick and easy to prepare,  absolutely delicious and the best part is how well it works with Chardonnay – a perfect pair.  With this particular meal, its best to stick with drier Chardonnay because of the sweetness the honey and lemon bring. A great pick is Antica (Antinori) Chardonnay, medium bodied with subtle hints of vanilla and honey.

Ingredients
1 (16oz) can of garbanzo beans, rinsed and patted dry
2 tablespoons extra virgin olive oil
1 tablespoon turmeric
2 teaspoons smoked paprika
1 teaspoon dried, ground ginger
1 small fennel bulb
1 small ripe avocado
2 tablespoons fresh lemon juice
2 tablespoons, smoked almonds, roughly chopped
2 tablespoons honey
2 Salmon filets, skin removed
2 teaspoons light brown sugar
Salt & freshly ground black pepper, to taste

Preheat oven to 425 degrees F. Pour garbanzo beans onto a baking sheet.  Season with olive oil, turmeric, smoked paprika and ginger. With your hands, mix to coat all the beans with seasoning. Bake for 12-15 minutes until lightly golden brown and slightly toasted.

Season salmon filets with salt, pepper and brown sugar (split evenly between filets).  Preheat a non-stick skillet with remaining tablespoon of olive oil over medium-high heat. Add salmon. Sear on both sides, 1-2 minutes per side, until caramelized.  Add pan to the oven and bake 5-7 minutes to finish cooking through.

Using a mandolin, slice fennel into thin shavings. Add to a bowl. Chop avocado into small chunks, douse with lemon juice and add to the bowl with fennel shavings.  Add almonds and baked chick peas. Top with honey and salt and pepper to taste. Mix to combine.