Salmon Salad with Tomatoes and Chickpeas

Salmon Salad with Tomatoes and Chickpeas



6 tablespoons extra virgin olive oil, divided

Six (5 to 6-ounce) salmon fillets (about 2 pounds)

2 cups chickpeas from two (15-ounce) cans, drained, rinsed

1 and 1/2 cups chopped tomatoes

1/4 cup (scant) 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


Heat 1 tablespoon olive 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 olive 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 and 1/2-inch pieces; scatter over chickpeas.

Garnish with basil leaves and serve. Serves 6.

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