Name: Slow-Cooked Salmon, Chickpeas, and Greens
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil, plus more; 1 15.5-ounce can chickpeas, rinsed; 1/2 teaspoon ground cumin; Kosher salt, freshly ground pepper; 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; 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; 1/4 cup olive oil; 1/4 cup vegetable oil; 2 tablespoons capers, rinsed, patted dry

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Photo by Pedan + Munk

Flay often uses terracotta dishes called cazuelas for this recipe.

Recipe information

Yield
Makes 4 servings

Ingredients

Salmon:

2 tablespoons olive oil, plus more

1 15.5-ounce can chickpeas, rinsed

1/2 teaspoon ground cumin

Kosher salt, freshly ground pepper

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

1/4 cup olive oil

1/4 cup vegetable oil

2 tablespoons capers, rinsed, patted dry

Preparation

For salmon:
Step 1
Preheat oven to 250°F. Brush a large baking dish with oil. 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.
Step 2
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
Step 3
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
For vinaigrette and assembly:
Step 4
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.
Step 5
Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Step 6
Drizzle salmon with vinaigrette and top with capers.

TagsSalmon Fish Seafood Chickpea Bean and Legume Vegetable Mustard Greens Leafy Greens Main Dinner Dairy Free Gluten Free Nut Free Easy Weeknight Meals Bon Appétit

Recipe notes

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