Ingredients
Preparation
For the Pomegranate Salmon
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Boil water.
- In a small bowl, juice the lemon and whisk together with the pomegranate molasses (or balsamic vinegar), white miso paste, salt, and pepper.
- Place the salmon fillets on the prepared baking sheet. Brush the pomegranate mixture over the salmon, making sure to coat each fillet. Top with fresh thyme sprigs.
- Bake the Norwegian salmon in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon from the oven and garnish with fresh thyme leaves and pomegranate arils (if desired).
For the Chickpea Frites
- In a medium saucepan, bring 2 cups of water to a boil.
- Gradually whisk in the chickpea flour, ensuring no lumps remain.
- 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.
- Remove the saucepan from heat. Stir in the grated Parmesan cheese and butter until melted and well combined.
- 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.
- Once the chickpea mixture has set, cut it into frites-like strips.
- 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.
- Remove the chickpea frites from the pan and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the Pomegranate Norwegian Salmon alongside the crispy Parmesan Chickpea Frites. Garnish with fresh thyme leaves.