Slow Cooked Salmon Chickpeas And Greens Recipe 465

SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE - (4.6/5)

Provided by johnwhorfin

Number Of Ingredients 16

Slow-Cooked Salmon, Chickpeas, and Greens Recipe - (4.6/5) image

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.

Ingredients

2 tablespoons olive oil, plus more
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 garlic clove, thinly sliced
1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-ounce skinless salmon fillets
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt, freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry

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

Slow Salmon Fillets With Greens, Chickpeas and Caper Vinaigrette image

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

Ingredients

2 tablespoons olive oil, plus extra
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/4 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
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
kosher salt, freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon capers, rinsed

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BAKED SALMON WITH CHICKPEAS AND GREENS - INQUIRING CHEF

Web Dec 6, 2014 Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. …
From inquiringchef.com
Reviews 3
Category Main Dish
Servings 4
Total Time 50 mins

Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
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.

Slow Cooked Salmon Chickpeas And Greens Recipe 465

SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE - (4.6/5)

SLOW SALMON FILLETS WITH GREENS, CHICKPEAS AND CAPER VINAIGRETTE

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