Moroccan Salmon with Chickpea Frites Recipe

Directions

For the salmon:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together the pomegranate molasses (or balsamic vinegar), white miso paste, lemon juice, salt, and pepper.

3. Place the salmon portions on the prepared baking sheet. Brush the pomegranate mixture over the salmon, making sure to coat each fillet. Top with fresh thyme sprigs.

4. Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5. Remove the salmon from the oven and garnish with fresh thyme leaves and pomegranate arils (if desired).

For the Chickpea Frites:

1. In a medium saucepan, bring 2 cups of water to a boil.

2. Gradually whisk in the chickpea flour, ensuring no lumps remain.

3. Reduce the heat to low and continue stirring for about 3-5 minutes, or until the mixture thickens and resembles a thick polenta or grits-like consistency.

4. Remove the saucepan from heat. Stir in the grated Parmesan cheese and butter until melted and well combined.

5. Spread the chickpea mixture onto a parchment-lined baking sheet, smoothing it out into an even layer. Allow it to cool for about 2 hours until firm.

6. Once the chickpea mixture has set, cut it into frites-like strips.

7. In a frying pan, heat olive oil over medium heat. Add the chickpea frites to the pan and fry until golden brown and crispy on all sides. This will take about 5-7 minutes. Sprinkle with smoked paprika, ground cumin, salt, and pepper, and toss to coat evenly.

8. Remove the chickpea frites from the pan and place them on a paper towel-lined plate to absorb any excess oil.

9. Serve the Pomegranate Salmon alongside the crispy Parmesan Chickpea Frites. Garnish with fresh thyme leaves.