Slow Cooked Salmon Chickpeas And Greens Recipes

SLOW-COOKED SALMON, CHICKPEAS, AND GREENS

Slow-Cooked Salmon, Chickpeas, and Greens image

Provided by Bobby Flay

Categories Fish Leafy Green Bake Dinner Seafood Salmon Chickpea Mustard Greens Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

Salmon:
2 tablespoons olive oil, plus more
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 garlic clove, thinly sliced
1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-ounce skinless salmon fillets
Vinaigrette and assembly:
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt, freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry

Steps:

For salmon:
Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.
For vinaigrette and assembly:
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.

SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE - (4.6/5)

Slow-Cooked Salmon, Chickpeas, and Greens Recipe - (4.6/5) image

Provided by johnwhorfin

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, plus more
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 garlic clove, thinly sliced
1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-ounce skinless salmon fillets
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt, freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry

Steps:

For salmon: Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes. For vinaigrette and assembly: Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels. Drizzle salmon with vinaigrette and top with capers.

SLOW SALMON FILLETS WITH GREENS, CHICKPEAS AND CAPER VINAIGRETTE

Slow Salmon Fillets With Greens, Chickpeas and Caper Vinaigrette image

A generous one-dish meal from the oven adapted from a Bobby Flay recipe in Bon Appetit. Do NOT use bagged, chopped greens for this, the tough stems in the mix will ruin it. Get whatever whole greens look best on shopping day: mustard, chard, kale, spinach, etc. You may need to just the saute time for the greens depending upon how tender they are. Use extra Caper Vinaigrette on cooked chicken or a salad.

Provided by zeldaz51

Categories Weeknight

Time 45m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, plus extra
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (to taste)
salt, freshly ground pepper
1 garlic clove, thinly sliced
1 small bunch fresh greens, washed, ribs and stems removed, sliced crosswise into 1-inch pieces
1 teaspoon mild honey
skinless salmon fillet
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
kosher salt, freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon capers, rinsed

Steps:

Preheat oven to 250°F Brush a medium baking dish or two individual serving-sized baking dishes with oil, or spray with a cooking release spray. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish(es).
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add chopped greens and cook, tossing, until slightly wilted, about 30 seconds to 2 minutes. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 1 to 5 minutes, depending upon variety and tenderness. Transfer to dish(es) on top of chickpea mixture.
Season salmon with salt and pepper; place fillets over greens and and drizzle lightly with oil. Bake until salmon is opaque in the center, 30-35 minutes.
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Stir in rinsed capers.
Drizzle plated chickpeas, greens, and salmon with Caper Vinaigrette.

Nutrition Facts : Calories 888.4, Fat 70.6, SaturatedFat 9.4, Sodium 815.5, Carbohydrate 56.5, Fiber 10.1, Sugar 4.8, Protein 11.4

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SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE

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2014-02-18 Step 2. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard …
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4.1/5 (178)
Author Bobby Flay
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Estimated Reading Time 1 min

Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
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