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Categories:
olive oil chickpeas from tomatoes Nicoise fresh Italian parsley orange juice lemon juice salt fresh basil
Viewed: 42 - Published at: a year agoIngredients
- 6 tablespoons olive oil, divided
- 6 (5- to 6-ounce) salmon fillets (about 2 pounds)
- 2 cups chickpeas from two (15-ounce) cans, drained, rinsed
- 1 1/2 cups chopped tomatoes
- 1/4 cup (scant) Nicoise olives or other 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
Method
- Heat 1 tablespoon 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 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 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.
