No Grill No Problem Episode 4.
Delicious summer meals without a grill!
Balsamic Chickpeas
15.5 ounce can chickpeas drained and rinsed
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
¼ cup dried parsley
1 tablespoon lemon juice from (½lemon)
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black
pepper
Refrigerate at least 3 hours to marinate and take out 20 minutes before serving. Serve on hot couscous.
Harissa Salmon
Mina Harissa Sauce (or any)
1 tsp of Honey
Juice of 1/2 lemon
I tsp of Parsley
1 tsp of Thyme
Bake salmon with just s&p at 400 for 9 minutes. Pour wet mixture on top and bake another 9 minutes.
#easyrecipe #salmon #chickpeas
welcome to episode 4 of No Grill No Problem this is for those of you with a small or no outdoor space and can’t grill you still deserve delicious summer meals and today we are going to make carissa salmon with a balsamic chickpea couscous you are going to start with some chickpeas you’re going to add some lemon juice to it some olive oil some balsamic vinegar and some parsley you’re going to add some salt and pepper you’re going to mix it up and then put it in the fridge for at least 3 hours then you’re going to get some haresa sauce you are going to take four tablespoons of it and put it in a bowl add some lemon juice with honey some parsley and thyme then you’re going to put it on two salmon fililelets with some pepper and salt put it in the oven for 9 minutes then put the sauce on top and then bake it for another 9 minutes you’re going to get those chickpeas to room temperature serve them on top of couscous and there you go the perfect summer meal