Slow Salmon Fillets With Greens, Chickpeas and Caper Vinaigrette Recipe

Name: Slow Salmon Fillets With Greens, Chickpeas and Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus extra; 1 (15 1/2 ounce) can chickpeas, drained and rinsed; ½ teaspoon ground cumin; ¼ teaspoon crushed red pepper flakes (to taste); salt, freshly ground pepper; 1 garlic clove, thinly sliced; 1 small bunch fresh greens, washed, ribs and stems removed, sliced crosswise into 1-inch pieces; 1 teaspoon mild honey; skinless salmon fillet; 12 small shallot, very finely chopped; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon honey; kosher salt, freshly ground pepper; ¼ cup olive oil; ¼ cup vegetable oil; 1 tablespoon capers, rinsed

Servings: persons

2 tablespoons olive oil, plus extra
1 (15 1/2 ounce) can chickpeas, drained and rinsed
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (to taste)
salt, freshly ground pepper
1 garlic clove, thinly sliced
1 small bunch fresh greens, washed, ribs and stems removed, sliced crosswise into 1-inch pieces
1 teaspoon mild honey
skinless salmon fillet
12 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
kosher salt, freshly ground pepper
¼ cup olive oil
¼ cup vegetable oil
1 tablespoon capers, rinsed

1
Preheat oven to 250F Brush a medium baking dish or two individual serving-sized baking dishes with oil, or spray with a cooking release spray.
2
Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl.
3
Mash about half of chickpeas with a fork; season with salt and pepper.
4
Transfer chickpea mixture to prepared dish(es).
5
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
6
Cook garlic, stirring, until fragrant, about 30 seconds.
7
Add chopped greens and cook, tossing, until slightly wilted, about 30 seconds to 2 minutes.
8
Add honey and 1/4 cup water; season with salt and pepper.
9
Cook, tossing, until greens are completely wilted, about 1 to 5 minutes, depending upon variety and tenderness.
10
Transfer to dish(es) on top of chickpea mixture.
11
Season salmon with salt and pepper; place fillets over greens and and drizzle lightly with oil.
12
Bake until salmon is opaque in the center, 3035 minutes.
13
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper.
14
Gradually whisk in olive oil; season with salt and pepper.
15
Stir in rinsed capers.
16
Drizzle plated chickpeas, greens, and salmon with Caper Vinaigrette.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, plus extra, 1 (15 1/2 ounce) can chickpeas, drained and rinsed, ½ teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes (to taste), and more.

Yes, Slow Salmon Fillets With Greens, Chickpeas and Caper Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Salmon Fillets With Greens, Chickpeas and Caper Vinaigrette

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