Coriander-Crusted Fish With Chickpea Artichoke Salad

By samara72

Ingredients

• Coriander-Crusted Fish
• 3 tablespoons ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 fish fillets (salmon, tuna, or swordfish; 1 1/2 lb)
• 2 tablespoons olive oil
• Chickpea Artichoke Salad
• 1/2 cup canned quartered artichokes, finely chopped
• 1/4 cup red onion, finely chopped
• 1 bag baby arugula leaves (4–5 oz)
• 1/2 cup canned chickpeas (garbanzos), drained and rinsed
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper

Details

Servings 4

Preparation

Step 1

Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands).
Place oil in pan, then add salmon; cook 3–4 minutes on each side or until 145°F and fish flakes easily. May be served over Chickpea Salad (recipe below).

Chop artichokes and onion.

Combine arugula, chickpeas, onions, and artichokes.
Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.