Seared Salmon With Confetti Chickpeas Recipes

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LEMONY SALMON AND SPICED CHICKPEAS



Lemony Salmon and Spiced Chickpeas image

Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.

Provided by David Tamarkin

Categories     #cook90     Dinner     Lunch     Fish     Seafood     Salmon     Chickpea     Arugula     Radish     Lemon     Small Plates     Kid-Friendly     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 12

1 lemon, thinly sliced, seeds removed
1/2 cup extra-virgin olive oil, plus more for drizzling
1 (1 1/2-lb.) salmon fillet, preferably skin-on
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 (15-oz.) can chickpeas, rinsed, patted dry
1 garlic clove, finely chopped
2 tsp. za'atar
1 tsp. fresh lemon juice
4 cups baby arugula or baby spinach
4 radishes, trimmed, thinly sliced
Flaky sea salt

Steps:

  • Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
  • Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
  • Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
  • Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

SALMON CONFETTI



Salmon Confetti image

This was a finalist in the "My Best Recipe" contest sponsored by the Honolulu Advertiser in the early 90's. It's very simple but tasty.

Provided by Chilicat

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 -4 lbs salmon, butterflied (salmon steaks may also be used)
1 1/2 cups mayonnaise
1 large sweet onion, diced
2 large tomatoes, diced
1/2 lb fresh mushrooms, diced
1/2 cup smoked bacon, diced
2 tablespoons capers
1/2 lemon, juice of
salt and pepper

Steps:

  • Preheat oven to 425°F.
  • Brown diced bacon 3 to 4 minutes on medium-high heat.
  • Rinse the salmon and pat dry. Place the salmon skin-side down in a baking pan. Spread mayonnaise evenly over the entire salmon. Place the diced onion, tomato,mushroom and bacon on the fish, then spoon the capers over the filling. Squeeze the juice from half a lemon over the entire fish. You may want to use less juice since capers are also added. Finally, sprinkle some salt and pepper over the fish and stuffing.
  • Cover the salmon tightly with foil and bake in oven for about 35 to 45 minutes, or until the vegetables are slightly cooked and the fish is tender.
  • When the fish is done, it will look as if a handful of confetti was thrown on top of it.

Nutrition Facts : Calories 785.2, Fat 41.6, SaturatedFat 6.3, Cholesterol 199.7, Sodium 990.4, Carbohydrate 31, Fiber 2.4, Sugar 10.7, Protein 71.6

PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS



Pepper-crusted salmon with garlic chickpeas image

Add a crunchy twist to a classic salmon recipe to create a simple yet special supper

Provided by Mary Cadogan

Categories     Main course

Time 25m

Number Of Ingredients 10

4 skinless salmon fillets , about 150g/5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice 2 limes
1 tbsp olive oil
2 x 400g/14oz cans chickpeas
3 tbsp olive oil
2 garlic cloves , finely chopped
150ml vegetable stock
130g bag baby spinach

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
  • Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium

CONFETTI SALMON STEAKS



Confetti Salmon Steaks image

In Decatur, Alabama, Mary Kay Dixson relies on her microwave to cook this tender fish in a jiffy. With its sprinkling of bright peppers, the mildly seasoned dish makes a pretty entree for two.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 salmon steaks (6 ounces each)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon Cajun or Creole seasoning
1/4 teaspoon salt, optional
1/2 cup diced green pepper
1/2 cup diced sweet red pepper

Steps:

  • Place the salmon in an ungreased 8-in. square microwave-safe dish. Rub with Worcestershire sauce and lemon juice; sprinkle with Cajun seasoning and salt if desired. Sprinkle peppers on top. , Cover and microwave on high for 5-1/2 to 6 minutes, turning once, or until fish flakes easily with a fork. Let stand, covered, for 2 minutes.

Nutrition Facts : Calories 192 calories, Fat 9g fat (0 saturated fat), Cholesterol 68mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

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