Tunisian Tabil Salmon Salad

Serves:

ABOUT THE RECIPE

Did you know that one of the healthiest fruits to eat is bitter melon? For that matter so
are wheatgrass and raw seaweed. Did you also notice that these super healthy foods
often taste like ship? Sorry for my risqué language but someone had to say it. Anywho,
let’s strap on our Little Chef aprons and see if we can’t get Healthy and Delicious in the
same hammock…I know, it sounds fun…meow.

Ingredients

4 Salmon fillets 6 to 8 ounces with the skin on and scaled (you can remove the skin if you like)

3 tablespoons olive oil divided plus a drizzle for the salad

2 teaspoons of Tabil Spice Blend (This is when we stamp that passport of flavor)

½ cup of fresh chopped flat-leaf parsley

2 cloves of garlic crushed and minced

2 teaspoons of finely grated ginger

¼ cup apple cider vinegar

½ cup of tomato puree (Passata)

Salt and Pepper

1 14-ounce can of chickpeas, drained and rinsed

2 big handfuls of your favorite salad greens

2 tomatoes roughly chopped or 1 pint of Grape Tomatoes halved

Half of a red Onion sliced very thin

The juice of half a lime for the salad

The juice of 1 lime to finish the dish

Lime wedges for serving

Preparation

Place the Salmon in a shallow bowl or pie plate, drizzle, and season with the Tabil Spice

and a pinch of salt. Turn the fillets to coat so that the spice is evenly covering the fish.

Next, heat the remaining olive oil over medium-high heat and when the oil is

shimmering, sear the Salmon (flesh side down first) for about 3 minutes per side or until;

transfer the fillets to a plate and set aside (note; the fish will not be cooked through we

will finish it later).

In the same skillet, add the garlic, and ginger and cook for about 30 seconds; now add

apple cider vinegar and tomato puree and stir well for around a minute or until

simmering. Season to taste with salt and pepper.

Reduce the heat to low-medium, bring the salmon fillets back to the skillet, and let cook

for 4 to 5 minutes or until the fish is just opaque when fork-tested.

Once the fish is cooked, prep your salad by tossing the salad greens, tomatoes, chickpeas,

onions, and parsley in a large bowl; season the salad with salt, pepper, the juice of half a

lime, and a little olive oil. To serve, divide the salad among four shallow salad bowls,

top each with a Salmon fillet, and spoon over the pan sauce. Finally, squeeze over the

fresh lime juice and garnish with lime wedges. Would a loaf of bread with this be as

healthy? Probably not but I’d rather be happy.