Nut and Seed Crusted Salmon with Chickpea Salad and Truffle Mustard

Chickpea Salad

15 oz (1 can) low sodium chickpeas

1/2 cup minced celery

1/4 cup red onion, minced

1 tbsp chopped fresh dill

1 tbsp olive oil

1 tbsp melfor vinegar

handful of capers

juice of half a lemon

1 tsp pepper

pinch of kosher salt

Mix all ingredients together in a bowl and set aside

Nut and Seed Crusted Salmon

2 salmon fillets with skin on

handful of walnuts, pistachios, sunflower seeds, flaxseed, and pumpkin seeds

2 tbsp ghee

olive oil

Using a food processor or mortar and pestle, crush the nuts til pea size. Brush the salmon with a little bit of olive oil. Sprinkle on the nut mixture over both salmon fillets.

Add ghee to a saucepan. Transfer the salmon to the pan, skin side down. Cook for 3 minutes. Flip over carefully and cook for 5 minutes. Salmon is done when it turns to a light pink color and flakes easily with a fork

Truffle Mustard Sauce

2 tsp olive oil

1/4 cup minced shallots

3 tablespoons cognac

1 1/4 cup coconut milk or heavy cream

1 1/2 tbsp of The Truffleist Truffle Mustard

kosher salt

1 tsp black pepper

Add olive oil and shallots to a medium skillet set over medium to low heat and cook 2-3 minutes or until shallots have softened

Remove from the heat and add the cognac, stir and deglaze the pan. Add the heavy cream or coconut milk. Reduce the heat to low and simmer 5-6 minutes until the mixture has thickened a bit. Stir in the mustard and season with salt and pepper.

Assemble: Add the chickpea salad on the bottom. Set your salmon fillet on top, pour your sauce over and garnish with microgreens or fresh herbs