After a long but wonderful visit with Chris’s parents we savored four days with just our little family of three 🙂

When I’m cooking these days I’m always thinking about what will work well for Henry. Thankfully Henry has a fairly extensive palate and even eats stuff that doesn’t exactly seem like toddler food including black olives, green olives stuffed with garlic, goat cheese with truffles etc. One thing that Henry loves is fish! Last week I dusted off one of our favorite salmon recipes. I’ve been hesitant to make this since the salmon is crusted with peppercorns and coriander seeds and I worried that it would be too pepper for Henry. Much to my surprise he gobbled it up 🙂 Foodie baby in the making over here!

I love to make this recipe in the colder months when I feel the need for a little kick of summery freshness. Fresh mint, dill and the lemony vinaigrette do just the trick and are a wonderful contrast to the peppery, crispy salmon.


creamy chickpea



Peppered Salmon with Creamy Chickpea Dressing and Fresh Greens (Tyler’s Ultimate)

1/4 cup black peppercorns
1/4 cup coriander seeds
1 pound salmon fillet, skin on
extra-virgin olive oil
kosher salt

1 can (15 ounces) chickpeas
1/4 cup extra virgin olive oil
2 tsp ground cumin
1 tsp sweet paprika
Juice of 1 lemon
kosher salt and freshly ground black pepper

1 bag (10 ounces) baby spinach
1 bunch of fresh mint
1 bunch of fresh dill

lemon wedges for serving

Put the peppercorns and coriander in a clean spice grinder and pulse to a coarse grind. Pour the mixture out onto a large plate. Roll the salmon in the spices until coated all over.

Heat a 2-count of olive oil in a large skillet over medium-high heat until the oil is smoking. Sprinkle the salmon with salt, add it to the pan and sear for 4 to 5 minutes to develop a good crust. Turn the fillet and cook 4 to 5 minutes on the other side, until the salmon begins to flake apart when gently prodded with a fork. Put the salmon on a plate, cover with foil and set aside at room temperature.

For the vinaigrette, open the can of chickpeas and dump it straight into a bowl, without draining. Add the olive oil, cumin, paprika, lemon juice, and a little salt and pepper and stir that up. Spoon about half of the vinaigrette into a blender and puree; stir the puree back into the rest of the vinaigrette to thicken.

Toss spinach, mint, and dill in a bowl.

To serve, spoon the chickpea sauce over a mound of the spinach mixture and top with a piece of salmon and serve with a lemon wedge.