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Moroccan Salmon & Chickpea Frites

You can do lemon on salmon any old day. This class is all about the sweet tanginess of pomegranate molasses bringing depth and sweetness to your tastebuds. Chickpeas might not be on your radar as a crispy crunchy (healthy) side dish, but these fries will make them a regular at your table. Join us!


Enjoy the delicious combination of flavors in this Pomegranate Salmon with Parmesan Chickpea Frites dish. The tangy and sweet pomegranate glaze pairs perfectly with the umami-rich white miso on the salmon, while the crispy Parmesan chickpea frites add a delightful texture. Bon appétit!


For the Salmon:

  • 4 salmon fillets
  • 1/4 cup pomegranate molasses (or substitute with balsamic vinegar)
  • 2 tablespoons white miso paste
  • Juice of 1 lemon
  • Fresh thyme sprigs
  • Salt and pepper to taste
  • Fresh pomegranate arils for garnish (optional)

For the Chickpea Frites:

  • 1 cup chickpea flour
  • 2 cups boiling water
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh thyme leaves for garnish


For the Pomegranate Salmon:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the pomegranate molasses (or balsamic vinegar), white miso paste, lemon juice, salt, and pepper.
  3. 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.
  4. Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. Remove the salmon from the oven and garnish with fresh thyme leaves and pomegranate arils (if desired).

For the Chickpea Frites:

  1. In a medium saucepan, bring 2 cups of water to a boil.
  2. Gradually whisk in the chickpea flour, ensuring no lumps remain.
  3. 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.
  4. Remove the saucepan from heat. Stir in the grated Parmesan cheese and butter until melted and well combined.
  5. 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.
  6. Once the chickpea mixture has set, cut it into frites-like strips.
  7. 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.
  8. Remove the chickpea frites from the pan and place them on a paper towel-lined plate to absorb any excess oil.
  9. Serve the Pomegranate Salmon alongside the crispy Parmesan Chickpea Frites. Garnish with fresh thyme leaves.