Slow-Cooked Salmon, Chickpeas, and Greens

Name: Slow-Cooked Salmon, Chickpeas, and Greens
Yield: Makes 4 servings
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

Bobby FlayMakes 4 servings Source

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Slow-Cooked Salmon, Chickpeas, and Greens

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

Method

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.

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.