SLOW COOKED SALMON CHICKPEAS AND GREENS RECIPES

Name: Slow-Cooked Salmon, Chickpeas, and Greens
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil, plus more; 1 15.5-oz. can chickpeas, rinsed; ½ teaspoon ground cumin; Kosher salt and freshly ground black pepper; 1 garlic clove, thinly sliced; 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped; 1 teaspoon honey; 4 6-oz. skinless salmon fillets; ½ small shallot, very finely chopped; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon honey; Kosher salt and freshly ground black pepper; ¼ cup olive oil; ¼ cup vegetable oil; 2 tablespoons capers, rinsed, patted dry

SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE | BON APPÉTIT

Slow-Cooked Salmon, Chickpeas, and Greens Recipe | Bon Appétit image

This Slow-Cooked Salmon, Chickpeas, and Greens recipe yields tender, flaky fish.

Provided by Bobby Flay

Yield 4 Servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, plus more
1 15.5-oz. can chickpeas, rinsed
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 garlic clove, thinly sliced
1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-oz. skinless salmon fillets
½ small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
Kosher salt and freshly ground black pepper
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons capers, rinsed, patted dry

Steps:

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.
Heat remaining 1 Tbsp. 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 ¼ 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.
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.

SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE | EPICURIOUS

Slow-Cooked Salmon, Chickpeas, and Greens Recipe | Epicurious image

Flay often uses terracotta dishes called _cazuelas_ for this recipe.

Provided by Bobby Flay

Yield Makes 4 servings

Number Of Ingredients 18

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

Steps:

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.
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.

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