Monday, May 24, 2010

Salmon with Chickpea Ragu

I must admit that I’m still on a “foodie high” from yesterday’s Farm to Fork picnic…I can’t tell you how many times I looked at my blog photos today.

This was delicious – flaky, tender and moist broiled salmon sits on a bed of vegetable ragu that quickly develops a flavorful, rich broth.

foodblog 047

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large carrot, peeled and diced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium vegetable broth
  • 1 (15.5 oz.) can chickpeas, drained and rinsed
  • 1 cup basil leaves, sliced into ribbons, plus more for garnish
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 (6 oz.) skinless salmon fillets
  1. Heat oil in a large skillet over medium-high heat, add the onion, and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, until the liquid thickens slightly, 8 to 10 minutes.
  2. Remove the skillet from the heat, and add 1 cup of the basil and ¼ teaspoon each of salt and pepper (and crushed red pepper flakes, if using), and stir to incorporate. Cover to keep warm while you cook the salmon.
  3. Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
  4. To serve, spoon 1 ½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with the ribbons of basil.

Recipe courtesy of Ellie Krieger

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