Sweet & Savory Kitchens

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

The Salmon

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.

The Salad

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.