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Slow-Cooked Salmon, Chickpeas, and Greens

Published May 1, 2014
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The vinaigrette in this recipe makes a delicious sauce for the fish. The original recipe calls for mustard greens, which I love, but my kids find them a little too bitter.  So I use swiss chard instead. Feel free to substitute any of your favorite leafy greens such as kale or collard greens. I like slow-cooking my fish because it gives me the opportunity to prepare my side dishes while the fish cooks. This recipe is quite simple to throw together…there’s nothing to it other than making the vinaigrette, chopping the greens, and mashing the chickpeas.

Ingredients:

Salmon:

  • 2 tablespoons olive oil, plus more
  • 1 15.5-ounce can chickpeas, rinsed
  • 1/2 teaspoon ground cumin
  • sea salt, freshly ground pepper
  • 1 garlic clove, thinly sliced
  • 1 bunch swiss chard, ribs and stems removed, leaves coarsely chopped
  • 1 teaspoon honey
  • 4 6-ounce skinless wild salmon fillets

Vinaigrette and assembly:

  • 1/2 small shallot, very finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • sea salt, freshly ground pepper
  • 1/2 cup olive oil, divided
  • 2 tablespoons capers, rinsed, patted dry
Directions:

For salmon: 

  1. Preheat oven to 250°F. Brush a large baking dish with oil.
  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 and transfer chickpea mixture to prepared dish.
  4. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds.
  5. Add swiss chard and cook, tossing, until slightly wilted, about 1 – 2 minutes.
  6. Add honey and 1/4 cup water; season with salt and pepper.
  7. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
  8. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil.
  9. Bake until salmon is opaque in the center, 30–35 minutes.

For vinaigrette and assembly:

  1. Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in 1/4 cup olive oil; season with salt and pepper.
  2. Heat 1/4 cup olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
  3. Drizzle salmon with vinaigrette and top with capers.

Adapted from Bon Appetit.

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