Salmon Peri Peri with Tomato Salsa and Chickpea Salad

Tasty and delicious. This is a simple yet healthy dinner option that offers exotic flavors with half the calories. Salmon Peri Peri (Swahili for Pepper Pepper) is spicy and flavorful while the chickpea salad is cool and refreshing. I don’t eat much red meat but I do order salmon quite a bit and enjoy trying it in a variety of ways. This one is a must keep in my recipe book.

The chickpea salad can be served as a side dish as it is here but also as an appetizer. Pair this meal with a crisp Chardonnay and it’s the perfect summer dinner.

Salmon Peri Per


  • 1/4 cup sambal chili sauce
  • 1 Tbs olive oil
  • 1 Tbs paprika
  • 1 Tsp Italian seasoning
  • 4 salmon fillets
  • 1 tomato, diced
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • 2 Tbs fresh basil
  • Salt and pepper to taste

For the Salmon

  1. Whisk the chili sauce, oil, Italian seasoning, paprika, salt and pepper in a bowl
  2. Coat the salmon in the mixture and let is sit in small bowl to soak up the flavors for 2 hours in the refridgerator.
  3. Heat the oil mixture in a skillet over medium heat and cook approx 4 min per side or until done (your preference).

For the Tomato Topping

Combine all ingredients in a bowl and spoon over salmon when read to serve.

Chickpea Salad


  • 2 Tbs olive oil
  • 1 Tbs minced garlic
  • 1 Tbs minced ginger
  • 1/2 small jalepeno pepper, minced and seeds removed
  • 1 Tsp tamarind paste
  • 1/2 yellow onion, diced
  • 2 cans of chickpeas, drained and rinsed
  • 2-3 Tbs of fresh lime juice
  • 1/2 cucumber, peeled, seeded diced
  • 1 tomato diced
  • 1 Tbs parsley, chopped
  • Salt and pepper to taste
  1. Heat the oil in a small saute pan. Add the garlic, ginger, and jalapeno. cook until the garlic is slightly gold. Set aside until the mixture is room temp.
  2. Mix the tamarind paste into the mixture.
  3. Add the onion to the mix and refrigerate until cold.
  4. Pour chickpeas into a medium bowl and add the spice mixture, tossing to coat. Add salt and pepper to taste and refrigerate for an hour.
  5. Right before serving, add the cucumber, tomato, lime juice, and parsley.
  6. Serve chilled or at room temp.