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.
- 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
- 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.
- 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.
- 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.
- 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