Rachel’s Lessons: Pepper-Crusted Salmon With Garlic Chickpeas

Dear Jess,

I successfully finished the first week section of our study! Get ready for the second video to come your way soon!

This weekend I finally got to rest. Saturday (other than my one yoga class) I slept, read and slept some more. Rachel (Jason’s sister) is doing the 30 Day Yoga Challenge with me. She also took this opportunity to do a ‘cleanse’ with food as well. She decided to stop eating red meat and dairy. What she is realizing now, is how much she actually depended on those two food types, and how little she thinks she has to eat these days. Thus, I have started to make food with her so she can see how easy it can be if you know what you’re looking for.

We picked this one because she loves salmon and really wants to build her salmon recipe list. Lucky for me, salmon is one of the easiest things to make, plus it takes next to no time! This recipe was pulled off BBC Good Food website (included on our ‘Book Shelf’). We accidentally put lime juice with the topping of the fish. It wasn’t horrible, but I think without it we would have gotten more of the peppery kick. It was still delicious, and I would make the Salmon and the Garlic Chickpeas again in a second!

Pepper-crusted Salmon with Garlic Chickpeas
4 skinless salmon fillets, about 5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice of 2 limes
1 tbsp olive oil

For the Chickpeas
2 x 14oz cans chickpeas
3 tbsps olive oil
2 garlic cloves, finely chopped
150ml vegetable stock
130g bag baby spinach

1. Heat panggangan to 190C/fan 170C/gas. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with paprika, lime zest adn a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 minutes until the salmon is just cooked.
2. Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 minutes without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and same salt and pepper, then heat through. Serve with the salmon.

I love you, and of course miss you. I can’t wait to see you on the 13th! I hope you’re surviving this miserable weather, and are keeping happy thoughts of sunshine and warm, late-night summer breezes close to your heart.

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