SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE - (4.6/5)
Provided by johnwhorfin
Number Of Ingredients 16
Steps:
- For salmon: Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes. For vinaigrette and assembly: Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels. Drizzle salmon with vinaigrette and top with capers.
PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS
Add a crunchy twist to a classic salmon recipe to create a simple yet special supper
Provided by Mary Cadogan
Categories Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
- Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.
Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium
LEMONY SALMON AND SPICED CHICKPEAS
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Provided by David Tamarkin
Categories #cook90 Dinner Lunch Fish Seafood Salmon Chickpea Arugula Radish Lemon Small Plates Kid-Friendly Healthy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
- Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
- Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
- Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.
SLOW SALMON FILLETS WITH GREENS, CHICKPEAS AND CAPER VINAIGRETTE
A generous one-dish meal from the oven adapted from a Bobby Flay recipe in Bon Appetit. Do NOT use bagged, chopped greens for this, the tough stems in the mix will ruin it. Get whatever whole greens look best on shopping day: mustard, chard, kale, spinach, etc. You may need to just the saute time for the greens depending upon how tender they are. Use extra Caper Vinaigrette on cooked chicken or a salad.
Provided by zeldaz51
Categories Weeknight
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 250°F Brush a medium baking dish or two individual serving-sized baking dishes with oil, or spray with a cooking release spray. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish(es).
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add chopped greens and cook, tossing, until slightly wilted, about 30 seconds to 2 minutes. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 1 to 5 minutes, depending upon variety and tenderness. Transfer to dish(es) on top of chickpea mixture.
- Season salmon with salt and pepper; place fillets over greens and and drizzle lightly with oil. Bake until salmon is opaque in the center, 30-35 minutes.
- Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Stir in rinsed capers.
- Drizzle plated chickpeas, greens, and salmon with Caper Vinaigrette.
Nutrition Facts : Calories 888.4, Fat 70.6, SaturatedFat 9.4, Sodium 815.5, Carbohydrate 56.5, Fiber 10.1, Sugar 4.8, Protein 11.4
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