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Prep time
30 minutes
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Cook time
40 minutes
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Serves
3-4
Author Notes
A super simple salad for when you're craving that bbq taste but don't want to fire up the grill. —Kelli Solomon
Ingredients
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1- 1 1/2 pounds
salmon (preferably skinless), cubed into 1-inch pieces
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2 tablespoons
brown sugar
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1 teaspoon
Kosher salt
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1 teaspoon
smoked paprika
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1 teaspoon
cumin
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1/2 teaspoon
chili flakes
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2 tablespoons
honey
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1 tablespoon
soy sauce
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1 tablespoon
olive oil, plus more to drizzle
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black pepper, to taste
- Roasted chickpeas & salad
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1
(15-ounce) can of chickpeas
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1 tablespoon
olive oil or sesame oil
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1 teaspoon
cumin
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1 teaspoon
smoked paprika
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1 teaspoon
powdered garlic
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Salt and pepper to taste
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1
bag of mixed greens
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2 cups
steamed broccoli florets
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2 tablespoons
fresh lime juice
Directions
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Marinade the salmon. Mix all spices together in a small bowl. Added cubed salmon to a larger bowl and sprinkle with the spice mixture, then add honey, sugar, and soy sauce and toss to combine. Cover and refrigerate for at least 20 minutes, but up to overnight.
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Roast the chickpeas: Preheat the oven to 400°F. Prep a sheet pan with parchment paper. Rinse, drain and dry the chickpeas. Add to a medium-sized mixing bowl and drizzle evenly with the oil, then sprinkle on the spices, salt, and pepper. Spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 20-25 minutes until crisp, then set aside to cool. Note: these will get even crispier as they cool!
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Cook the salmon: Preheat the broiler to high. Remove salmon from the marinade and transfer to the pan used to roast the chickpeas, adding more oil if needed. Put salmon under the broiler for 5-8 minutes until caramelized.
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To serve: toss the greens in a bowl with 1 tablespoon olive oil, lime juice, and salt and pepper to taste and place on a serving bowl or platter. Top with salmon cubes and broccoli and sprinkle with chickpeas.
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