Nduja Salmon and Chickpeas
A few weeks ago, I discovered Nduja paste, and I knew I needed to come up with a recipe that incorporated it in one way or another. Nduja paste is a spreadable salami-like paste that originates in southern Italy. It is made from pork, various herbs and spices, and Calabrian chili peppers, which gives it its signature red color. I wanted to use it in a stir-fry type meal because I thought that if I utilized it like you would Harissa Paste it would give the stir-fry a smoky aroma. And I was right! this Nduja Salmon and Chickpea meal is speedy, easy to cook, and tastes like something you would find at a restaurant. This tastes good on its own, but when you add in a spicy pop of Nduja (If you can’t find it chorizo works as well) It gets to a whole new level of satisfaction! It’s a quick, simple, satisfying recipe packed with flavor and is perfect for your next mid-week meal.
Ingredients: Serves 2
2 salmon fillets
1 can chickpeas, drained
12-14 calamata olives, halved
handful of cherry tomatoes
3 cloves garlic, minced
1 shallot, finely chopped
1 tsp Nduja paste
100 grams spinach
1/4 lemon, juiced
fresh basil
2 tbsp olive oil
Salt & Pepper
Instructions:
Heat 1 tbsp olive oil in a pan over medium heat. Saute the cherry tomatoes until the blister and get soft (Approx. 4-5 minutes).
add in your garlic and shallot and cook until translucent and browned (Approx. 2 minutes).
Stir in the Nduja Paste, and then add your chickpeas, olives, and spinach, and cook for another 3-4 minutes.
In a separate pan, heat 1 tbsp olive oil over medium-high heat. Season the salmon with salt and pepper and cook skin-side down for 3-4 minutes until crispy. Flip and cook for another 1-2 minutes or until it is just about cooked through.
Plate the chickpea mixture and top with salmon. Garnish with fresh lemon juice and fresh basil and enjoy!
