Salmon fillets with ras el hanout butter and chickpeas

Method

1. Heat the grill to high. Put the salmon on a baking tray and grill for 10 minutes or until golden and cooked through (see tip). After about 8 minutes, add the chickpeas to the tray and cook for 2 minutes more to lightly warm through.
2. Meanwhile, put most of the butter in a small saucepan set over a medium-high heat. Keeping a close eye on it, let it bubble for a few minutes; it will turn golden and begin to smell toasty. Remove from the heat, then add the remaining butter (to help it cool slightly) and the ras el hanout. Pour over the salmon and chickpeas, scatter over the watercress and serve.