For many of you, summer lasts only a couple of months. I know you all make the most of those short hot and sunny summer days; And I’m sure sweeting away in the kitchen is not one of your favourite activities this time of year. It certainly isn’t mine. Don’t get me wrong, I still love cooking even in the sweltering heat. But I tend to lean towards quick meals that won’t heat up my kitchen and house. Today I’m going to share with you one such meal. The effort is minimal, the nutrition high, the flavours deep and the cleanup is quick. Doesn’t it sound like the perfect summer meal? It is.
Just because you see the garbanzo beans don’t think this is a heavy meal, it’s surprisingly light. If you don’t have salmon fillets you can also prepare this with any other type of fish fillets or even boneless chicken breasts. Oh and if you’d like to grill the meat instead of pan-cooking, then have at it!
I’m keeping it short today and so below is the recipe. Enjoy!
- 4 salmon fillets (can use either skinless or skin-on)
- 1 medium sized lime, juiced
- 4 garlic cloves, finely minced (or 1 tbsp granulated garlic)
- ½ to 1 tbsp ground chipotle chile pepper
- 3 tbsp water
- olive oil
- 2 bunches of Swiss chard (or 8 leaves), white stems trimmed off and sliced into thin, even-sized pieces
- 2 regular sized cans of garbanzo beans, drained
- ½ small white onion, finely chopped
- 5 garlic cloves
- ½ tsp sea salt, adjust to taste
- ground black pepper, adjust to taste
- large pinch of ground cumin seed
- 1 tbsp olive oil
- Mix the lime juice, minced garlic, ground chile and water in a large glass dish and until well combined. Place the salmon fillets and gently turn to coat each of them in the sauce. Set aside to marinade for about 10 minutes. While the fish is marinading prepare the side dish.
- Now that the fish is marinading let’s prepare the garbanzos and chard: Heat the oil and once warm add the onion, sauté until soft. Next add the Swiss chard and garlic, cook until the chard has wilted. Add the salt, black pepper, cumin and drained and rinsed garbanzo beans. Stir until very well combined. Turn heat to low, leave un-covered and cook until salmon is done. Make sure to stir it now and then. Taste and adjust seasoning if desired.
- Heat a non-stick pan and once warm, gently place the salmon fillets in it — do not discard the marinade. Cook the salmons until firm, then add the marinade and simmer until the sauce thickens a bit — about 8 minutes.
- Place some of the garbanzo and chard into the middle of a plate, then gently place one of the salmon fillets on top. Spoon a bit of the thicken sauce over the fillets. Enjoy!
Hope you are all having a great summer!
Exquisite and healthy! The kind of dish I love to eat.
Ah this looks scrumptious!!! You have photographed this dish to perfection Nancy!!
It looks nice! It is an interesting idea to serve it with chickpeas and chard! I would like to taste that :)
Angie@Angie's Recipes says
A wonderful meal! I still have some cod in the freezer…bet it would be great with chickpea and Swiss chard too.
Yep definitely the right kind of quick meal I need right now in the humidity and heat. Looks great and I also love the swiss chard.
The Australian winter certainly does not stop me cooking such an appetizing and healthy meal :) ! Love the chili hit! But it is indoor grilling for me, probably with heat from above to keep the fish moist!
A. R. Trevino says
My favorite seafood. Always looking for new ideas. Thank you for sharing.
Frank @Memorie di Angelina says
Looks like a lovely, healthy treat, Nancy. And it includes two of my favorite foods, salmon and chickpeas!
What a lovely summer meal! I’ve been able to get wild salmon lately so I can’t wait to sprinkle a little chipotle on it and squeeze a little lemon. YUM!
m. white says
This recipe was very easy to make and delicious. Thanks :)
Spicie Foodie says
Thank you for trying my recipe and glad you also enjoyed it. ~Nancy:)
What a beautiful dish for summer. Such a great combination of ingredients. I love everything about this recipe, Nancy!