Best 4 Salmon With Chickpeas And Capers Recipes

SALMON WITH CHICKPEAS AND CAPERS

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.

SALMON WITH CHICKPEAS AND CAPERS

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.

SLOW SALMON FILLETS WITH GREENS, CHICKPEAS AND CAPER VINAIGRETTE

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.

PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS

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.