Have you ever been so happy you feel like you could burst?
I have—last night. After nervously scrolling through my twitter feed for 30 minutes, I finally got the alert that I was nominated for an Emmy award! A few colleagues and I worked tirelessly on a special program about the 20th anniversary of the Oklahoma City bombing last year, and it appears that our hard work paid off!
It’s tough for us to even getting nominated because we’re lumped in a region that includes Denver television stations—stations that are in a MUCH bigger market, with more time, resources, and money on their hands. This was my first time being nominated, and it feels so good! My fiancé also got nominated—TWICE! To say we’re soaking it in right now is an understatement.
Unfortunately, we won’t be able to make it to the Emmy gala in July. The gala lands on a day that we will be in Coeur d’Alene, Idaho on a relaxing vacation with my family.
Fingers crossed that we win that beautiful statuette, though! If you have 30 minutes, you should watch our now Emmy-nominated special, “The Day That Changed Us”. Let me know what you think!
While I was nail-bitingly waiting for the nominations to come out last night, I was eating some leftover chickpea ragu I had made the night before. I stumbled across this recipe in my recipe box and it sounded TOO good to pass up!
I’ve been buying frozen salmon fillets at the grocery store lately. They’re usually cheaper, and as long as you thaw them out fully before cooking, there’s almost NO difference between the frozen kind and the fresh fillets.
I’ll take a fillet out of the freezer in the morning before I go to work and place it in the fridge, and by the time I get home it’s thawed. I’ll typically eat the salmon with some wild rice and a salad, but I found this chickpea ragu to be a nice change of pace! This meal is completely gluten-free, so all of you paleo dieters out there can eat this tasty dish for dinner.
Salmon with Chickpea Ragu
- 1 TBS. olive oil
- 1 small onion, chopped
- 1 large carrot, diced
- 2 cloves garlic, minced
- 2 TBS. tomato paste
- 4 cups low-sodium chicken broth
- 1 can (15.5 oz) chickpeas, rinsed and drained
- 1/2 cup basil leaves, sliced into ribbons + more for garnish
- 1/2 tsp. salt
- 2 TBS. white sesame seeds
- 1 TBS. fresh dill
- 1/2 tsp. pepper
- 4 salmon fillets (about 6 oz. each)
- Heat olive oil in a large skillet over medium high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini and garlic and cook, stirring, until carrots are firm but tender, about 4-5 minutes.
- Add tomato paste to zucchini mixture, stirring to incorporate.
- Add chicken broth and chickpeas. Bring mixture to a boil. Reduce heat to low and cook, covered, until liquid thickens slightly, about 10-12 minutes.
- Remove skillet from heat and add fresh basil and 1/4 tsp each of the salt and pepper. Stir to incorporate. Keep warm.
- Preheat broiler. Season salmon with salt, pepper, dill and sesame seeds. Drizzle 2 tsp. olive oil over the top of the salmon and place on a baking sheet. Broil salmon, about 6 inches from heat, about 7-8 minutes or until fish flakes easily with a fork. Serve in shallow bowls with the chickpea ragu and garnish with basil ribbons.
A few tips to keep in mind when making this dish: I beg of you to buy tubed tomato paste. If you’re like me and hate using on a tablespoon or two of tomato paste and then having to throw away the still-almost-full can—then BUY TUBED! It’s resealable and you can use it just like toothpaste…squirt from the bottom! I love the stuff and I’ll never go back to canned tomato paste. I’ve probably wasted 10 pounds of tomato paste in my lifetime due to not finishing the cans!
Another thing to note about this recipe: Chickpeas are so very, very tasty. You can almost eat them straight out of the can. Try looking for a low-sodium brand of chickpeas—that’s their one downfall. They’re usually really high in sodium when canned. I like to buy the low-sodium kind and then season them accordingly with sea salt and pepper. Nommmm.