In a mixing bowl add mushrooms, fresh herbs, chickpeas, unfiltered olive oil, vinegar, salt, and pepper.
Toss together and separate into two pasta bowls.
In a sauté pan over medium high heat add olive oil now add salmon and cook for 2-3 minutes per side until salmon is medium about 145- degree internal temperature.
Place salmon on top of chickpea salad and top with apricot sauce.
Ingredients
4 oz Apricot Vinaigrette, (see recipe below)
2 tbsp Peak Fresh Produce® Basil, chopped
1 cup chickpeas, cooked
2 tbsp Peak Fresh Produce® Chives, Fresh, chopped
2 tbsp vinegar, cider
1/2 cup Peak Fresh Produce® Mushroom(s), Shiitake, sliced
1/2 cup Peak Fresh Produce® chanterelle mushrooms, sliced
1/2 cup Peak Fresh Produce Mushrooms Oyster, sliced
2 tbsp Roma® Oil, Olive
1/4 cup Piancone® Oil, Olive, unfiltered
2 tbsp Peak Fresh Produce® Oregano, chopped
1/2 tsp Magellan® Black Pepper, ground
1 3-4 lb filet The Fresh Catch® Salmon, cut into 6 oz portions
1/2 tsp Magellan® sea salt
Magellan Apricot Gastrique
Directions
In a saucepan add oil over medium heat.
Add apricots, cinnamon, and cumin. Cook for 1-2 minutes.
Now add shallots and continue to cook for 2 minutes. Add sherry and honey along with orange juice and simmer for 2-3 minutes.
You may puree mixture and strain it for a more refined look or not for a more country style appearance.
