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People
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"This is my second order for your oregano and
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- Fresh Salmon Salad with Chickpeas and Tomatoes
- (Insalata di Salmone Fresco con Ceci e Pomodori)
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Ingredients:
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- 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 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
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- Directions:
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- 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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