It’s September! Wow, where did the time fly? I had a relaxing time away in Edmonton visiting my in-laws and now I’m back to the grind. Technically it’s still summer, so I’m hanging onto it with a new, light, fresh recipe.

While I was in Edmonton, I indulged in quite a bit of heavy food — notably since we haven’t been back in a few years, so my in-laws pretty much threw us a “homecoming” of sorts. Between the BBQs, meat fests, deep-fried foods (spring rolls and green onion cakes!), and our wedding anniversary, it was a lot of indulgent eating.

Now, it’s time to detox, and get back to my “usual” healthier food. For me, that means eating fish and more plant-based protein. Because when winter rolls around, all I really want to do is eat hearty, comforting, cozy food. Haha!

One of my favourite fish to cook with is wild sockeye salmon. It’s high in omega-3s, vitamin Bs, protein, and selenium. It’s a versatile fish that can hold up to different cooking methods — you can bake, pan-sear, fry, or even BBQ it. All the salmon needs is a little salt and pepper, with a hit of citrus. No fuss, no muss. This is a quick and simple weeknight meal that you can whip up in less than 30 minutes.

I like serving pan-seared salmon with rice for a more substantial meal, or a fresh salad, such as my chickpea tomato and cucumber salad.

Another way to pair this salmon and chickpea salad is with my newfound love of falafel waffles. I hope you try this recipe and let me know what other foods you like eating when you try to eat healthier!

Salmon Chickpea Salad
Pan-Seared Salmon with Chickpea Tomato Cucumber Salad

1/2 pound wild sockeye salmon, scaled, rinsed and patted dry
2 T avocado oil

1 can organic chickpeas, rinsed and drained
1/2 cucumber, diced
2 tomatoes, diced
juice of 1/2 lemon
1 bunch cilantro or parsley, chopped finely
salt and pepper to taste

Cooking the salmon:
Heat a frying pan over medium high heat. Pour 2 T oil into the pan. Make sure salmon is dry. Place salmon skin-side down. Cook for about 4 minutes, until skin is crispy. Flip over and cook for another 3 minutes. Set aside.

Preparing salad:
Add chickpeas, cucumber, tomatoes, lemon juice, cilantro and salt & pepper in a large glass mixing bowl. Stir gently to combine. Place in the refrigerator for at least 20 minutes. Serve chilled.

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