Last time I posted about favorite spring foods and my personal favorite, asparagus. I mentioned one of my favorite recipes, which includes asparagus, chickpeas, maple syrup, and salmon. Since there were some requests for the recipe, here it is—it’s from this humble little cookbook I got years ago and still cook from quite often, called Simply Shrimp, Salmon, and (Fish) Steaks by Leslie Glover Pendleton. The recipes are really easy and straightforward but give you great ideas for delicious new ways to serve seafood.
Sautéed Salmon with Asparagus and Chickpea Vinaigrette
Adapted from Simply Shrimp, Salmon, and (Fish) Steaks
½ pound asparagus, tough ends snapped off
¼ cup fresh lemon juice
½ cup extra-virgin olive oil plus 1 tablespoon for cooking salmon
1 tablespoon pure maple syrup
Coarse kosher or sea salt
Freshly ground black pepper
1 cup canned chickpeas, rinsed well
3 tablespoons minced scallions
1 ½ pounds center-cut skinned salmon fillet, cut crosswise into 4 portions
1. Cut the asparagus into 1-inch pieces at an angle. In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes or until tender but crisp. Drain and rinse briefly under cold water.
2. In a bowl, whisk together the lemon juice, ½ cup oil, the syrup, and salt and pepper. Stir the asparagus, chickpeas, and scallions into the lemon mixture.
3. Season the salmon with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over moderate heat and sauté the salmon for 5 to 7 minutes on each side or until crisp and cooked through. Add the asparagus mixture to the skillet just to warm the sauce. Divide the salmon and sauce among four plates and serve.
Enjoy! I wanted to make the recipe and post a photo of it for all of you, but somehow I didn’t get in much cooking this week. If you make it, let me know how it turned out.