Seared Salmon with Fresh Chickpea Succotash

We love this recipe because it uses colorful, local ingredients to create a healthy plate the whole family can enjoy. If you have never used fresh chickpeas (we hadn’t either!) now is your time. They are a bright and tasty addition to any dish.

Seared Salmon


  • 2 wild salmon filets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper


  1. Season the salmon with salt and black pepper. Add one tablespoon of olive oil to a hot skillet and turn on high. Sear the salmon on one side, and then turn down the heat to medium. Allow the fish to get a nice caramelized sear, and then flip it over and cook to your preferred temperature.

Tomato Coulis (sauce)


  • 2 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 3 tablespoons minced shallots
  • 4 quartered vine-ripened tomatoes
  • 1 tablespoon Banyuls vinegar
  • 1/2 tablespoon chopped tarragon
  • 1/2 tablespoon chopped parsley
  • 1/4 cup heavy whipping cream
  • Salt and pepper to taste


  1. Sweat the garlic and shallots in oil until soft. Add the tomatoes and cook down over a low heat until they start to break down. Add the vinegar, herbs and cream, and then simmer for about five minutes. Season with salt and pepper. Puree the mixture in a blender.

Chickpea Succotash


  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 small white onion, diced
  • 2 cups fresh green chickpeas (sub with fresh English peas or fava beans)
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 3 red bell peppers, diced
  • Salt and pepper to taste


  1. For the succotash, sweat the garlic and onions in the butter until soft and translucent. Add the chickpeas and sauté on medium heat for five minutes. Add the remaining vegetables and cook until al dente. Season with salt and pepper.

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