Peppered Salmon w/ Creamy Chick Pea Dressing

12 Nov

J made this Tyler Florence recipe the other night and it came out beautifully! The salmon was crispy on the outside, but flaky and tender on the inside. Tons of flavour from the crust, no question, and it was very tasty with the accompanying chick pea dressing. Nicely done, J!

Serves 4.

1/4 c black peppercorns
1/4 c coriander seeds
4  salmon fillets
2-3 tb extra virgin olive oil


salt & pepper
1 can chick peas
2 ts cumin
1 ts paprika
1 lemon, juiced
1/4 c extra virgin olive oil


1. Grind peppercorns and coriander in a clean coffee grinder and pour the mixture onto a plate.
2. Roll salmon in the mixture.
3. Heat 2-3 tb olive oil in a large skillet and heat til the oil is smoking.
4. Sprinkle fish with salt & pepper and place in the pan, searing 4-5 minutes per side.
5. For the vinaigrette, drain the chick peas into a large bowl, reserving the liquid.
6. Add olive oil, cumin, paprika, lemon juice, salt & pepper. Spoon 1/2 the mixture into a blender and puree. Add in the liquid as necessary to thin out the mixture. (You’ll need roughly half of it.)
7. Stir the puree back into the rest of the vinaigrette to thicken.
8. Dish the chick pea dressing into the middle of the plate and place the salmon on top.


One Response to “Peppered Salmon w/ Creamy Chick Pea Dressing”

  1. J November 13, 2010 at 11:25 am #

    Whoever made that dish rock’s, wait a minute that’s me, I rock? Yeah guess I do!

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