Good Lifestyle

To eatgluten free is much easier if you replace grouch objects with chickpeas like products like gluten-free products. Chickpeas are an excellent source of carbohydratesandprotein. Moreover, they are rich inalimentary fiber. This grilled salmon with chickpeas is an easy meal of the week, you can get up in less than 30 minutes and explode from flavor.

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Made 2 servings

Ingredients

Wild salmon fillets, 2 (6 oz / 185 g each)
Olive oil, 2 tablespoons, more than need
Basher salt and freshly ground black pepper
Zest lemon, finely grated from 1 lemon
Cumin on the ground, 1 teaspoon, more than need
Red onion, 1/2, chopped
Smoked paprika, 1 1/2 teaspoon of teaspoons
Coriander on the ground, 1 teaspoon
Cayenne Pepper, 1/8 teaspoon
Chickpeas, 1 bobbin box (15 oz / 470 g), rinsed and drained
Fresh lemon juice, 1 tablespoon
Cilantro fresh, 2 tablespoons of sliced

How to do it

1. Place the salmon on a plate. Brush with olive oil, then sprinkle with salt, black pepper, lemon zest and a small cumin.
2. Prepare a grill for direct heat cooking on high heat. Meanwhile, in a large non-retractable frying pan over medium-low heat, hot 2 tablespoons oil. Add the onion and jump until translucent, about 5 minutes. Add the paprika, the 1 cumin teaspoon, coriander and cayenne and jumped to Framez, about 30 seconds. Add chickpeas and 3 tablespoons water and simmer until the beans are tender, waving frequently - about 3 minutes. Remove heat and mix in lemon juice. Season with salt and pepper. Cover the pan and keep warm.
3. Place the skin of salmon on the grill, cover the grill and cook without turning before the salmon is just opaque in the center, about 8 minutes.
4. Divide salmon and chickpeas between 2 heated plates. Sprinkle with Cilantro and serve right away.

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