Warm Chickpea and Tomato Salad with Salmon
March 26, 2012
Aunt Suzy says . . .
This dish is a “Wow!” in so many ways. First and foremost, it’s delicious! But also easy, with a minimum of fuss. I made a few adaptations from the original recipe in Bon Appetit. This is also a great option for use of leftover cooked salmon instead of cooking the salmon specifically for this dish.
You can see that we enjoyed it with a French rose wine, which was a perfect complement. We served it with this favorite quinoa salad, Lemony Quinoa with Crunch, which also was a great companion. The whole meal screamed spring, although I can’t wait to make it later in the summer when tomatoes are in season!
Recipe makes 4 main course servings
EV olive oil
2 small garlic cloves
Salt and pepper
1/2- 3/4 pound salmon fillet, preferably wild caught
Pre-heat the oven to 450° and place the oven rack in the top 3rd of the oven. Line a baking sheet with foil. Coat the salmon with a thin layer of olive oil. (If using farm raised salmon, you can skip this step.) Press the garlic through a garlic press and spread over the salmon, then season with salt and pepper. Bake in the oven for 8-12 minutes, depending on thickness of the salmon, until salmon is medium rare (or to your desired doneness). Cool slightly and then remove the skin and dark layer of flesh. Set aside.
3 tablespoons EV olive oil
Chickpeas from one large or two small cans, drained, rinsed
2 cups chopped tomatoes (we used baby heirlooms from Trader Joe’s)
1/4 cup Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2-3 tablespoons fresh orange juice
1-2 tablespoons fresh lemon juice
1 tablespoon capers in brine, drained and rinsed
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
1/4-1/3 cup fresh basil leaves, coarsely chopped
Heat the olive oil in a large skillet or saute pan over medium-high heat. Add the chickpeas and remaining ingredients except basil. Stir until tomatoes start to soften and the juice has thickened, 5-7 minutes. Season with salt and pepper and stir in the basil. Place desired quantity of salad on individual serving plates. Tear salmon into 1- to 1 1/2-inch pieces and scatter over the salad. Can be served warm or at room temperature.