Honey Ginger Salmon with Crispy Miso Chili Chickpeas

My sister recently dropped off some groceries from Trader Joe's, and among the items was a surprise: miso paste. As I started thinking about what to make for dinner, I took a look at what I had on hand that would pair well with this new ingredient. I landed on a can of chickpeas, a fillet of wild-caught salmon, a bunch of dandelion greens, fresh ginger, and my homemade pickled onions. 

I found a recipe for Crispy Miso Chickpea Bowls online, but I decided to adapt it using what I had available. The result? Crispy chickpeas with a delicious balance of savory, spicy, and sweet flavors—perfectly complementing the salmon and greens.  I will definitely try this again over a bed of grains to soak up the amazing sauce. Want to try it? 

INGREDIENTS 

MISO HONEY CHICKPEAS
1 (15-ounce) can chickpeas, rinsed, well drained, and pat dried to help them crisp 
1 Tbsp white or yellow miso paste
2 tsp honey (or maple syrup) 
1 tsp chili garlic oil or 1/2 tsp red pepper flake (adjust to preferred heat level)
1 tsp fresh grated ginger 
1 tsp garlic, finely minced 
1 Tbsp liquid aminos (or sub tamari or soy sauce if not gluten-free)

SALMON 
1 Tbsp honey maple syrup
1 Tbsp liquid aminos (or sub tamari or soy sauce if not gluten-free)
2 Tbsp lime juice
4 Tbsp rice vinegar (or sub white or apple cider vinegar — results will vary)
1 Tbsp whole grain dijon mustard 
4 cloves garlic, minced (optional // 4 cloves yield ~2 Tbsp)
1 tsp fresh grated ginger 

GREENS
1 cup chopped dandelion greens (you can also use any vegetable you'd like - I would recommend red or green cabbage, plus bell pepper, cucumber, or carrots)

PREPARATION
Preheat oven to 425 degrees F. 

If preparing grains, I would make quinoa, bulgar or rice and set it to the side and make extra dressing to add to the grains while serving. 

In medium mixing bowl add miso paste, honey, liquid aminos, garlic, ginger and chili garlic sauce or red pepper flake and whisk to combine. Then add chickpeas and toss to coat.

Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They’re done when crisp and deep golden brown. Set aside.

Prepare salmon dressing by adding honey, liquid aminos, lime juice, vinegar, mustard, and ginger and garlic (optional) to a small mixing bowl and whisking to combine. Coat the top of the salmon and add to the oven skin side down.  Bake for 12-15 minutes. 

Plate with greens, chickpeas, salmon and add the remaining dressing, pickled red onions, micro greens and a squeeze of lime. Sliced avocado and sesame seeds optional.  

I can't wait to try this again - next time I'll be using grains and making extra dressing!