A slow-cooked salmon recipe with chickpeas, mustard greens

The presence of chickpeas and the variety of flavors in this intrigued me, I’ll have to try it and report back to you.

Salmon has become a mainstay of my low-salt, low-fat, low-sugar diet. I wrote earlier this week of five ways to prepare it for a Memorial Day feast, or any day you expect a large number of people for dinner. Today, another salmon recipe, this one from the website Epicurious.

What intrigued me about this recipe is it’s slow-cooked. Salmon cooked in a 250-degree oven, a bit different from the 450-degree oven I used for my latest salmon creation.

Slow-cooked salmon with chickpeas and mustard greens from Epicurious.com
Slow-cooked salmon with chickpeas and mustard greens from Epicurious.com

The ingredient list is a long one, I’d leave out the Kosher salt and the capers, which are high in salt. If you want to splurge with capers, use less, maybe a teaspoon instead of two tablespoons.

Here’s the ingredient list:

Salmon:
2 tablespoons olive oil, plus more
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper —LEAVE OUT THE SALT (JNF)
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

Vinaigrette and assembly:
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 LEAVE OUT THE SALT (JNF)
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry LEAVE OUT OR REDUCE THESE, THEY’RE HIGH IN SALT (JNF)

The recipe says slow-bake the salmon 30-35 minutes.

The presence of chickpeas and the variety of flavors in this intrigued me, I’ll have to try it and report back to you.
John

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