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
