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Salmon on Garbanzo Beans Print Email

For the Garbanzo Beans:
one 15oz can garbanzo beans, drained and rinsed (also known as chickpeas)
one 14.5oz can chopped fire-roasted tomatoes
1 bay leaf
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp cider vinegar
kosher salt & freshly cracked black pepper

For Topping:
1 stalk celery, very thinly sliced
1/2 red onion, very thinly sliced
1/2 bulb of fennel, very thinly sliced, fronds reserved
1/2 TBS canola oil
kosher salt & freshly cracked black pepper

2 or 3 six oz sockeye or other salmon fillets
canola oil
kosher salt & freshly cracked black pepper

Place rack about six inches from the broiler. Preheat broiler.

Place a sauce pan over med-high heat. Add the first 6 ingredients for the Garbanzo beans to the pan. Bring the ingredients to a boil then reduce heat to medium. Season lightly with kosher salt and freshly cracked black pepper. Allow ingredients to simmer, stirring occasionally, until nearly all of the juice from the tomatoes has been cooked away. Add the cider vinegar and cook for another minute. Taste, then season as necessary with kosher salt and freshly cracked black pepper. If rest of dish isn't finished by the time the liquid has cooked out, keep warm over low heat until ready for plating.

Place an oven-proof pan under preheated broiler.

Meanwhile, place a saute pan over medium heat. Add a 1/2 tbsp of canola oil to the pan. Once hot, add the sliced celery, onions, and fennel to the pan. Stir. Sweat the veggies over medium heat for 15-20 minutes, until onions are translucent and beginning to caramelize, stirring occasionally. Season to taste with kosher salt and freshly cracked black pepper.

About 10 minutes into sweating the veggies, begin the salmon. Drizzle the fillets lightly with canola oil. Toss to coat. Season liberally with kosher salt and freshly cracked black pepper. Remove preheated oven-proof pan from beneath the broiler. Drizzle a little bit of canola oil in the hot pan. Carefully place the seasoned salmon fillets into the pan, skin-side down. Place the pan back on to the rack about 6 inches from the broiler. Broil the salmon for approximately 8 minutes, until just cooked through. Remove from oven.

Plate the meal: Place a large scoop of tomatoey garbanzo beans on to a plate. Place a salmon fillet on top of the beans, then finish by adding some of the sauteed veggies on top of the salmon. Repeat with rest of salmon fillets. Serve immediately. Enjoy!

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