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Food

Recipe Instructions:

INGREDIENTS
1/4 c. honey
1/2 jalapeño, thinly sliced
2 bunches small red radishes (about 1 lb total), halved (or quartered if very large), greens washed and reserved
1 tbsp. olive oil
Kosher salt and pepper
1 1/4 lb. salmon fillet, cut into 4 pieces
1 15-oz can chickpeas, rinsed
DIRECTIONS
STEP 1
Heat oven to 425°F. In a small saucepan, bring honey and jalapeño to a simmer. Remove from heat, let sit 5 minutes, then strain, reserving jalapeño slices for serving.
STEP 2
On a large rimmed baking sheet, toss radishes with oil and 1/4 teaspoon each salt and pepper.
STEP 3
Place salmon in center of sheet, drizzle with half of honey, and season with 1/4 teaspoon each salt and pepper. Roast until radishes are tender and salmon is opaque throughout, 15 to 20 minutes.
STEP 4
Transfer salmon to plates and drizzle with remaining honey. Toss radishes with chickpeas and then radish greens. Serve with salmon.