Salmon With Chickpeas And Capers Recipes
SEARED SALMON WITH CONFETTI CHICKPEAS
Steps:
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.
- Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
- To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.
Nutrition Facts : Calories 488 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 94 milligrams, Sodium 984 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 44 grams, Sugar 8 grams
SALMON WITH CHICKPEAS AND CAPERS
This healthy all-in-one dish includes tender and delicious salmon, chickpeas and wilted spinach, topped with divine sauce and capers. Do not omit the Vinaigrette - it makes the meal really special.
Provided by Laka
Categories European
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
- Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150°C until salmon is opaque in the center.
- Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
- Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
- Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.
Nutrition Facts : Calories 1024.5, Fat 74, SaturatedFat 10.6, Cholesterol 92, Sodium 2612.8, Carbohydrate 40.8, Fiber 8.9, Sugar 5.9, Protein 52.4
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