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 . . .

As with so many things I cook, I saw a recipe which made me think of something else from which I created an amalgamation.  The recipe that triggered this meal was a riff on the burrito bowl – Caribbean Jerk Salmon  Bowl which included mango salsa.  It reminded me of a recipe I’ve made from Joy of Cooking – a grilled chili-crusted flank steak with mango salsa.  Shazam – this spicy salmon served with the Joy of Cooking mango salsa!   This is both elegant and easy to make, a combination I adore.  Enjoy with green rice (made here with 100% arugula) and a dry rose wine.

This makes 3-4 servings with 1 pound of salmon 6-8 servings with 2 pounds (depending on appetites)

The Mango Salsa

1 small red onion, diced

1 large or 2 small mangoes, peeled and diced (the link will take you to a how-to video)

1/4 cup fresh lime juice

1 small red bell pepper, cut into thin strips

1 clove garlic minced

1 fresh jalapeno, minced

1/4 cup fresh orange juice

1/4 cup fresh cilantro or mint, chopped

Salt and ground pepper to taste

Placed the diced onion in a bowl of water and set aside for 10 min.  Meanwhile, prepare the mango and put into a medium bowl with the lime juice.  Drain the onions and add to the diced mango with the remaining ingredients. Set aside while preparing the salmon.

The Spiced Salmon

1 1/2 teaspoons ground cumin

1/2 teaspoon chili powder

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4-1/2 teaspoon cayenne pepper, to taste

1-2 lbs salmon fillet, wild-caught if possible

Preheat the oven to 425°.  Blend the spices together and rub on the salmon.  (You will likely have leftover spice mixture.)  Line a baking sheet with foil and place the spiced salmon on it, leaving the skin on.  Bake for 6-9 minutes depending on thickness.  Be careful not to bake too long and dry out the salmon!  Take out of the oven and let sit for a couple of minutes.  Remove the salmon from the skin by inserting a spatula between the skin and the flesh.  The skin will have stuck to the foil, making it easy to peel the flesh from the skin.   Cut the salmon into serving pieces and serve with the mango salsa.


Tagine: a special earthenware pot used in Morocco for cooking

Tagine: a stew-like Berber dish of North Africa made of vegetables and meats, slow cooked at low temperatures

Aunt Suzy says . . .

If you read our blog, you know we love Moroccan cooking!  My birthday gift from my brother and sister-in-law didn’t work out last fall, so I had a credit at an online cooking store.  I have always wanted a tagine, so I treated myself to this beauty!  It was so fun to cook in and I hope to use it often.  I think it will get more use in the winter since tagines, the dish, are typically heartier fare.  My friend Asya gave me this recipe recently, and I couldn’t wait to try it once my tagine arrived.  It was delicious, as expected with a Martha recipe.  And it was very easy, not always expected with a Martha recipe.  Delicious served with a dry French Rose wine or a Chenin Blanc.

NOTE:  You do not need a tagine to cook this; a Dutch oven will do the trick as well!

Serves 4-6

adapted from a Martha Stewart recipe

2 tablespoons olive oil

4 garlic cloves, minced

3-4 tablespoons harissa (more = hotter)

3 tablespoons tomato paste

1 1/2 cups stock – fish or chicken

1 sweet potato, peeled, halved lengthwise then cut crosswise in 1/3-thick slices

1 small head cauliflower, cut into florets

1 zucchini, cut lengthwise and then sliced crosswise in 1/3-inch slices

1 summer squash, prepared ditto to zuke

1/2 teaspoon coarse salt, or to taste

1 15-ounce can chickpeas, drained and rinsed

1/4 preserved lemon, rind only, small dice (optional)

1 pound salmon filet, wild-caught preferred

1/2 cup cilantro, coarsely chopped

Roast the salmon to very rare in a 450° oven for 5-7  minutes depending on thickness.  Let cool slightly and then remove the skin from the bottom.  Cut into serving pieces and set aside.

Heat oil in a Dutch oven or bottom of a tagine over medium heat.  Add garlic and stir for about 30 seconds.  Add the harissa and tomato paste, stirring till combined.  Whisk in the stock and bring to a simmer.  Add the sweet potato, cauliflower, zuke and squash.  Stir to combine, then add salt.  Bring this mixture to a gentle bubble, then turn down heat and simmer covered until vegetables are al dente.  This could take 15-30 minutes depending on what type of pot you are using.

Next add the chickpeas and the diced preserved lemon.  Stir to combine and cook for another 10 minutes, covered.  Place the reserved salmon pieces on top of the vegetable mixture.  Cook, covered, till just heated through in order not to dry out the salmon or the tagine.  Serve over cooked couscous or rice and sprinkle with the chopped cilantro.