Salmon with Chick Peas and Mustard Greens - Sweet & Savory Kitchens

Aunt Suzy says . . .

This recipe caught my eye because Randy has been talking up trying the slow-roasting method for cooking salmon. Our usual approach is high-heat roasting for a very short period of time.  We also love mustard greens; this is an unusual, but ultimately delicious, use of them.  As Margaux says, the slow-roasting yields a tender and, we felt, silky textured piece of salmon. The original recipe called for 4 pieces of salmon, but we both made it with 2, using the full quantities of ingredients for everything else. If making with more pieces of salmon, we recommend upping the amounts of the other ingredients. We served with Green Rice and a dry French rosé wine.

Margaux says…

We loved this dish!  I’ve never made salmon slow roasted, and I thought it was really tender and delicious, and not dry at all.  The sauce was divine.  I only made two pieces of salmon, but still made the full recipe of the chickpeas and sauce.  The leftover chickpeas and greens made a nice lunch the next day, and we ended up using almost all of the sauce because it was really good over the rice I made to accompany this as well.

Slow-Roasted Salmon with Mustard Greens, Chickpeas and Lemon-Mustard Sauce

INGREDIENTS

2 tablespoons plus olive oil
1 15.5-oz. can chickpeas, rinsed
½ teaspoon ground cumin
Salt and freshly ground black pepper
garlic cloves, thinly sliced
1 bunch small mustard greens, stems removed, coarsely chopped
1 teaspoon honey dissolved in 3 tablespoons hot water
2 4-6-oz. salmon fillets
1/2 small shallot, very finely chopped
Juice of  1 lemon, or more to taste
1 teaspoon Dijon mustard
½ teaspoon honey 
Salt and freshly ground black pepper
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons capers, rinsed, patted dry
¼ teaspoon crushed red chile pepper

SALMON

Preheat oven to 250°. Lightly coat a large baking dish with oil. Place chickpeas in a medium bowl and mash about half of them with a fork. Remove skins that have come loose. Add the cumin and 1 tablespoon olive oil, stir to thoroughly combine. Season with salt and pepper to taste. Transfer chickpea mixture to the prepared baking dish.

Heat remaining olive oil in a large skillet over medium-high heat. Cook the garlic, stirring, until fragrant, about 30 seconds. Add the mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey water and season with salt and pepper. Cook, tossing, until greens are completely wilted, 2-3 more minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper then arrange over greens and chickpea mixture.  Bake until salmon is opaque in the center, 25-35 minutes, depending on thickness. (Ours were relatively thin sockeye salmon pieces which were fully cooked at 25 minutes.)

Slow Roasted Salmon with Mustard Greens and Chickpeas

LEMON DRESSING AND FINAL ASSEMBLY

Whisk shallot, 1/4 cup olive oil, mustard, and 1/2 teaspoon honey in a liquid measuring cup. Season with salt and pepper. Gradually whisk in the lemon juice. Adjust seasoning to taste.

Heat the vegetable oil in a small saucepan over medium-high heat. Add the capers and crushed red pepper and cook until opened and crisp, about 30 seconds; drain on paper towels.

Place the greens and chickpea mixture on individual serving plates. Top with a piece of the salmon then drizzle with the dressing and top with capers.

Slow Roasted Salmon with Mustard Greens and Chickpeas

Aunt Suzy says . . .

We got together with our friends the Eklunds for cards last Saturday night.  Sue made this fabulous dish that’s a favorite of ours (thank you, Sue!!).  It’s beautiful to behold as well as delicious.  We brought a mixed greens salad and sauteed corn, which made for a lovely meal.  I’ve asked Sue to be guest chef for this post since neither Margaux nor I have made this recipe.

Sue says . . .

On a trip to North Carolina a few years ago, we had the choice to spend the afternoon at the airport waiting for our flight to Minneapolis – or spend our time at a distinctly unique food market and cafe.  We opted for the unique experience at Sara Foster’s Market in Durham, which is filled with awesome salads, casseroles, deli sandwiches, breads, desserts and more.  We struck up a conversation with the staff, and Sara invited us to join her as she tasted and selected wine from various vendors.  Needless to say, I bought several signed cookbooks, jams, oils, etc.!  This delicious warm chicken salad is from the The Foster’s Market Cookbook (2002) and is one of my favorites for a late summer dinner, using fresh garden tomatoes and basil.  It’s easy to make and you can see how beautiful it is in a large, low serving bowl.

The Chicken Salad

Canola or safflower oil for oiling the grill top

6 boneless, skinless chicken breast halves

1 red onion, sliced in half-inch rounds

5 tablespoons olive oil

3 tablespoons balsamic vinegar

1/2 cup julienned sun-dried tomatoes (I used oil-packed)

1 cup drained, quartered artichoke hearts (I used marinated)

3 ripe garden tomatoes (regular or heirloom), cored, seeded and cut in large chunks

2 tablespoons drained capers

6 large fresh basil leaves, cut into chiffonade

1 cup Provencal Vinaigrette (recipe below)

Salt and pepper

Basil leaves for garnish

Prepare a hot fire in a gas or charcoal grill.  Brush the grill top lightly with the canola or safflower oil.  Toss the chicken and the onion with the olive oil and vinegar in a large bowl.  Let marinate for at least an hour or up to 4 hours.  Grill the chicken and the onion directly over the fire.  For the chicken, about 7-8 minutes per side until done (firm to the touch/juices run clear).  For the onion about 4 minutes per side, until cooked but crisp tender. Set the chicken aside to cool for 20-30 minutes. Cut the onion rounds in half and place in a large, shallow bowl. (Pasta serving bowls are perfect for this dish.)

After the chicken has rested, slice the breasts on the diagonal into half-inch slices, about 8-10 per breast half.  Add the sliced chicken to the bowl with the onions along with the sun-dried tomatoes, artichoke hearts, fresh tomatoes, capers, sliced basil, and some of the vinaigrette (about half or to your taste) and salt/pepper.  Toss gently to mix and garnish with additional basil leaves.  Pour the remaining vinaigrette into a small pitcher and pass at the table.

The Vinaigrette

1/4 cup balsamic vinegar

1/2 teaspoon red pepper flakes

1 garden tomato, cored, seeded and diced

2 tablespoons red onion, finely diced

1 garlic clove, minced

1 tablespoon drained capers

3 fresh basil leaves, cut into chiffonade

1/4 cup olive oil

1/2 cup canola or safflower oil

salt and pepper

Place the first 7 ingredients in a medium bowl.  Slowly add the oils and whisk until incorporated and slightly emulsified.  Season with salt and pepper.   This can be made up to 6 days in advance of use.  If you make ahead, refrigerate in an airtight container.