Quick Dinner Summer Food

Moroccan Roast Salmon & Chickpeas, April 2012

This recipe came about as rather a happy accident – it was meant to be gnocchi; basil; lemon and salmon but I dithered at the last moment. Instead, we roasted chickpeas, tomatoes and the salmon fillets with garlic; turmeric; ground coriander; cumin; lemon zest; cinnamon, etc. I gently fried an onion in butter with whole spices (cloves, cumin seed, coriander seed etc) and added the cous-cous when it was soft, with weak chicken stock. I served the cous-cous on spinach and basil leaves and arranged the roast chickpeas and tomatoes over it. I then placed the salmon fillets on top, drizzled some olive oil and added some more basil leaves. Had this been planned, it would probably have had coriander rather than basil, but the basil was good too. 





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