Best Salmon With Chickpeas And Capers Recipes

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FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES



Fresh Salmon Salad with Chickpeas and Tomatoes image

This is delicious served either warm or at room temperature.

Provided by Jill Dupleix

Categories     Salad     Bean     Citrus     Fish     Herb     Olive     Tomato     Quick & Easy     Lunch     Orange     Basil     Salmon     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
  • Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

SEARED SALMON WITH CONFETTI CHICKPEAS



Seared Salmon with Confetti Chickpeas image

Provided by Mary Nolan

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup diced onion
1/2 teaspoon dried red pepper flakes
1 small red bell pepper, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 pound yellow zucchini, diced
1/2 pound green zucchini, diced
2 (15 1/2-ounce) cans chickpeas
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons kosher salt, plus more for seasoning
2 sprigs rosemary, plus 6 sprigs for garnish
1 bay leaf
Canola oil, for searing
6 (6-ounce) pieces center-cut salmon fillets
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.
  • Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
  • To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.

Nutrition Facts : Calories 488 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 94 milligrams, Sodium 984 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 44 grams, Sugar 8 grams

SALMON WITH CHICKPEAS AND CAPERS



Salmon With Chickpeas and Capers image

This healthy all-in-one dish includes tender and delicious salmon, chickpeas and wilted spinach, topped with divine sauce and capers. Do not omit the Vinaigrette - it makes the meal really special.

Provided by Laka

Categories     European

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

400 g salmon fillets
2 tablespoons fish sauce
4 tablespoons olive oil, divided
250 g chickpeas, rinsed (400 g can)
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 garlic clove, thinly sliced
250 g fresh spinach, leaves coarsely chopped
1 teaspoon honey
1/2 small shallot, thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon ground black pepper
1/3 cup olive oil
2 tablespoons capers, rinsed, patted dry

Steps:

  • Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
  • Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150°C until salmon is opaque in the center.
  • Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
  • Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
  • Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.

Nutrition Facts : Calories 1024.5, Fat 74, SaturatedFat 10.6, Cholesterol 92, Sodium 2612.8, Carbohydrate 40.8, Fiber 8.9, Sugar 5.9, Protein 52.4

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