Ingredients:

  • 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Runny Honey or Maple Syrup
  • 1 tablespoon Fresh Mint, finely chopped
  • 1/2 teaspoon Dried Oregano
  • Fine Sea Salt & Freshly Ground Black Pepper (To taste)
  • 1 (15-oz) can Canned Chickpeas (Garbanzo Beans), drained and rinsed
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 cup English Cucumber, diced
  • 2 tablespoons Red Onion, finely diced
  • 1/4 cup Feta Cheese, crumbled
  • 2 cups Baby Spinach or Rocket (Arugula), lightly packed
  • 2 (5-6 oz) portions Skin-on Salmon Fillets
  • 1 tablespoon High Heat Oil (Avocado or Grapeseed)

Instructions:

  1. Prepare the Vinaigrette: In a small jar or bowl, combine all Vinaigrette ingredients (oil, lemon juice, Dijon, honey, mint, oregano, salt, pepper). Whisk vigorously or shake the jar until emulsified and slightly thickened. Taste and adjust seasoning; it should be zesty. Set aside.
  2. Assemble the Base: In a large mixing bowl, combine the drained chickpeas, halved tomatoes, diced cucumber, red onion, and crumbled feta.
  3. Dress the Salad (Partial): Drizzle about half of the prepared vinaigrette over the chickpea mixture and toss gently to coat. This allows the flavours to start melding while the fish cooks. Set aside.
  4. Prepare the Salmon: Pat the salmon fillets completely dry using paper towels (this is crucial for crispy skin). Season only the skin side generously with salt and pepper. Lightly season the flesh side.
  5. Heat the Pan: Place the high-heat oil in your chosen pan over medium-high heat. Wait until the oil is shimmering but not smoking.
  6. The Sear: Carefully place the salmon fillets skin-side down in the hot pan. Press lightly on the fillets with a spatula for the first 15 seconds to ensure full contact with the pan.
  7. Cook the Skin: Reduce the heat slightly to medium. Cook for 4 to 5 minutes without moving the fish. You should see the color change (from pink to opaque) creeping up about 70-80% of the way through the fillet.
  8. Flip and Finish: Flip the salmon and cook on the flesh side for just 1 to 2 minutes to finish cooking. The internal temperature should reach 145°F (63°C) for medium-well, or cook to your desired doneness.
  9. Rest: Remove the salmon from the pan and let it rest on a warm plate for 3-5 minutes. This allows the juices to redistribute—don’t skip this step!
  10. Prepare Serving Bowls: Divide the baby spinach or rocket between your two serving bowls. Spoon the dressed chickpea salad mixture over the greens.
  11. Final Touch: Place one rested salmon fillet on top of each bowl. Drizzle any remaining vinaigrette over the salmon and around the plate. Serve immediately.