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Slow-Cooked Salmon, Chickpeas, and Greens

Slow-Cooked Salmon, Chickpeas, and Greens


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Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Ingredients

Salmon

  • 2 tablespoons olive oil, plus more
  • 1 15.5-oz. can chickpeas, rinsed
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, thinly sliced
  • 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
  • 4 6-oz. skinless salmon fillets

Vinaigrette and Assembly

  • ½ small shallot, very finely chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons capers, rinsed, patted dry

Recipe Preparation

Salmon

  • Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

  • Heat remaining 1 Tbsp. 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 ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

  • 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.

Vinaigrette and Assembly

  • 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.

  • Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

  • Drizzle salmon with vinaigrette and top with capers.

Nutritional Content

Calories (kcal) 700 Fat (g) 49 Saturated Fat (g) 7 Cholesterol (mg) 105 Carbohydrates (g) 22 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 46 Sodium (mg) 810Reviews Section

A slow-cooked salmon recipe with chickpeas, mustard greens

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

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


Slow-Cooked Salmon, Chickpeas, and Greens

1. Preheat oven to 250⁰F. Brush a large baking dish with oil.

2. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash half chickpeas with a fork. Season with salt and pepper.

3. Transfer chickpea mixture to prepared baking dish.

4. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant. Add mustard greens and cook, tossing until slightly wilted. Add honey and ¼ cup water, season with salt and pepper. Cook, tossing until greens are completely wilted. Transfer to the dish with chickpea mixture.

5. Season salmon with salt and pepper, arrange over greens and chickpea mixture. Drizzle with olive oil.

6. Place in oven and bake until salmon is opaque in the center, 30-35 minutes.

For Vinaigrette

1. Whisk shallot, lemon juice, mustard, and honey in a small bowl season with salt and pepper. Gradually whisk in olive oil.

2. Heat olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp. Drain on paper towels.


Slow-Cooked Salmon, Chickpeas, and Greens

1. Preheat oven to 250⁰F. Brush a large baking dish with oil.

2. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash half chickpeas with a fork. Season with salt and pepper.

3. Transfer chickpea mixture to prepared baking dish.

4. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant. Add mustard greens and cook, tossing until slightly wilted. Add honey and ¼ cup water, season with salt and pepper. Cook, tossing until greens are completely wilted. Transfer to the dish with chickpea mixture.

5. Season salmon with salt and pepper, arrange over greens and chickpea mixture. Drizzle with olive oil.

6. Place in oven and bake until salmon is opaque in the center, 30-35 minutes.

For Vinaigrette

1. Whisk shallot, lemon juice, mustard, and honey in a small bowl season with salt and pepper. Gradually whisk in olive oil.

2. Heat olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp. Drain on paper towels.


Slow-cooked Salmon, Chickpeas and Mustard Greens

Serves: 4/ Preparation time: 20 minutes/ Total time: 50 minutes

2 tablespoons olive oil, plus more for the baking dish, divided

1 can (15.5 ounces) chickpeas, drained and rinsed

Kosher salt and freshly ground black pepper

1 large garlic clove, peeled, thinly sliced

1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped or rainbow chard

4 salmon fillets (about 5 ounces each, skin removed)

½ small shallot, peeled, very finely chopped

2 tablespoons fresh lemon juice

1 to 2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper

2 tablespoons capers, drained, rinsed, patted dry

Preheat the oven to 250 degrees. Brush a large baking dish with a bit of oil.

In a medium bowl, combine chickpeas, cumin and 1 tablespoon oil. Mash about half of chickpeas in the bowl with a fork season all with salt and pepper. Transfer chickpea mixture to prepared dish.

In a large skillet, heat remaining 1 tablespoon oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mustard greens or rainbow chard and cook, tossing, until slightly wilted, about 1 minute. Add honey and water season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes more. Transfer to baking dish, placing the greens on top of the chickpea mixture.

Genoursely season each salmon fillet with salt and pepper arrange on top of the greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 25-30 minutes depending on its thickness.

Meanwhile, make the vinaigrette. In a small bowl, whisk shallot, lemon juice, mustard and honey season with salt and pepper. Gradually whisk in olive oil season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds drain on paper towels.

Drizzle salmon with vinaigrette and top with capers.

Adapated from Bon Appetit March 2014 issue. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis includes 5-ounce portion of salmon and 1 tablespoon of vinaigrette.

481 calories (47% from fat), 25 grams fat (4 grams sat. fat), 28 grams carbohydrates, 38 grams protein, 532 mg sodium, 77 mg cholesterol, 9 grams fiber.


Recipe Summary

  • 3/4 cup fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each 1-inch thick)
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon crushed red-pepper flakes
  • 5 cups baby spinach (6 1/2 ounces)
  • 1 cup canned chickpeas, drained and rinsed

Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment fold each in half crosswise to form a crease, then open.

Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.

Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients make overlapping pleats to seal.

Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.


Slow Cooked Salmon with Greens and Garbanzos

Salmon: preheat oven to 250°. Brush a large baking dish with oil. Combine canned or cooked garbanzo beans, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of garbanzo beans with a fork season with salt and pepper. Transfer mixture to prepared dish.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with garbanzo mixture.

Season salmon with salt and pepper arrange over greens and garbanzo mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

Vinaigrette: 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.

Heat 2 tablespoons olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.


10 recipes to combine up your leafy greens

Leafy vegetables are easy to grow in Maine even in bad weather. Whether you’re preparing to harvest your leafy greens or enjoying their abundance at the farmers market, you can get tired of making greens like spinach, kale, and Swiss chard the same way over and over again.

Fortunately, leafy greens are incredibly versatile in the kitchen. Plus, they’re good for you, and science shows that the more you eat them, the more you will love them and enjoy their health benefits.

Here are 10 recipes that use leafy greens to mix up in your kitchen.

Fried pumpkin and kale flatbread

Sweet toasted butternut squash mixes with earthy kale, fresh garlic, and two cheeses for a fresh twist on the weekday pizza dinner that, believe it or not, will be ready in under 15 minutes (as long as you roast the squash beforehand ). This is). This toasted flatbread made from pumpkin and kale may be simple, but it tastes absolutely gourmet.

Cauliflower and pea sprout salad

This cauliflower and pea sprout salad is not your average side dish. Warm roasted cauliflower and springy pea sprouts paired with a homemade dressing can make this salad a very special proposition that will make you rethink your boring bowl of iceberg lettuce.

Farmer’s Market Vegetarian Fried Rice

This fried rice is an easy way to use the vegetables that are currently in season and available at Maine farmers’ markets. Combining parsnips, radishes, spinach, and shallots with rice, sesame oil, and a few other things, this veggie fried rice recipe for farmers market creates a hearty dish that is both filling and inexpensive.

Ham, cheddar and spinach quiche. Photo credit: Sarah Walker Caron / BDN

Ham, cheddar and spinach quiche

Making quiche is a pretty straightforward process, and there’s no better way to use up any leftover spinach that is starting to wither. For this ham, cheddar, and spinach quiche – or any other quiche – you simply layer ingredients in a pie crust, pour in the egg mixture, and then bake. Ham and cheddar go perfectly with spinach leaves, but you can really add any mix of vegetables, cheese, and meat you want.

Ramen noodles with fresh vegetables

Together with tender zucchini and fresh peas, leaf chard turns even the classic, quick microwave dish into something fresh and special. Trust us, this fresh vegetable ramen noodle recipe is so much better (and healthier) than any noodle soup you ate in college.

Slow-cooked salmon, chickpeas, and mustard greens

In this recipe, salmon is slowly cooked to reduce the chance of it boiling over. It is combined with chickpeas and mustard greens and then drizzled with a simple but fantastic homemade vinaigrette. There are many flavors in this dish, including cumin, honey, and garlic, and they go well together. If you don’t like the slightly bitter taste of mustard greens, use stalked rainbow chard as it has a milder taste. Really, any hearty green will do for this slow cooked salmon, chickpea, and mustard greens.

Make-Ahead Mini Mediterranean Frittatas

Make-ahead breakfast items like these mini frittatas from the Mediterranean are great for busy mornings. You can whip up a batch in the evening and then have it on hand to heat and enjoy with coffee, toast or fruit. With a little spinach, you can also have a nice helping of vegetables to start the day.

Kale pesto

Forget basil – kale gives pesto a multidimensional warmth and health that you will certainly ask for more. Kale pesto is easy and inexpensive to prepare for your next pasta dinner.

Flaky Spinach Garlic Pinwheels

These garlic greens, perfectly toasted in a puff pastry, are so good you can’t eat just one. Not only are these flaky spinach and garlic pinwheels beautiful, they’re also surprisingly easy to make. Serve them as a starter, lunch snack or even for breakfast with a hot cup of coffee or tea.

Warm Fried Sweet Potato Salad made from Chipotle Maple with Farro and Kale. Photo credit: Sarah Walker Caron

Warm Fried Sweet Potato Salad made from Chipotle Maple with Farro and Kale

Baby cabbage serves as the basis for this healthy, aromatic salad. The sweet potatoes are glazed with a chipotle maple sauce and slowly roasted to a soft, sweet and tangy perfection. A quick and easy lime and coriander vinaigrette brings all the elements of this warm chipotle maple sweet potato salad with farro and kale along with a light, citric finish.

Leafy greens can be used in so many other ways than boring salads. These recipes will also give you essential vitamins and minerals while eating something tasty at the same time.


11 ways to cook with beans you might not have tried yet

Beans are a homecooking super ingredient: inexpensive, nutritious and — most importantly — versatile.

Whether canned or dried, there is a wide variety of beans available at the grocery store, just waiting to be cooked. If you do choose dried though, it’s important to know how to prepare dry beans.

And once you have your beans ready to go, here are 11 recipes with beans that you can use for cheap, delicious and filling meals.

Roasted root vegetable pasta with tomato and cannellini beans

Creamy, protein-packed cannellini beans can transform pasta dinners into something more hearty. This recipe combines them with tomatoes and a melange of root vegetables. They’re roasted and seasoned simply with salt and pepper to create a delicate but filling dish perfect for lunches, dinners and so much more. Try this recipe for roasted root vegetable pasta with tomato and cannellini beans to see for yourself.

Lentils and sausage with stewed tomatoes

Muddy-looking lentils may not be the prettiest bean, but they are adaptable, cheap, high in fiber and nutrient-dense. They also soak up the flavor from spices and aromatics like garlic and onions and hot peppers. For meat eaters, sausage or even kielbasa can be added whole or cut up in chunks and distributed through the cooked, seasoned lentils in this delicious recipe for lentils and sausage with stewed tomatoes.

Refried black beans

Refried beans are easy to make — simply soak your beans (or buy them canned), cook them in onions and fat, mash them up and add seasoning. Once they are prepared, you can make a nacho supper, with tortilla chips sprinkled with cheese run under the broiler, a spread of salsa and some sour cream, or a taco supper with all that same stuff plus shredded carrots and lettuce in a taco shell. Or, make a dip out of the refried beans by pureeing it in a food processor with olive oil. Here’s how to make homemade refried black beans for whatever purpose you may want to use them.

Garlicky white bean soup

Water, beans, garlic, olive oil, bay leaves and lemon juice are all you need to make a great bean soup. Soak the beans and cook them until they are tender, puree half of it to make a creamy base, add salt and pepper, lemon juice to give it a bit of snap and a sprinkle of parsley for color. This bean soup is wicked wholesome and affordable, but tastes expensive and will warm you and your family right up on a cold winter night. Serve this garlicky white bean soup with crusty bread and a salad.

Mujaddara or lentil pottage

This Syrian recipe is a very simple staple porridge-like dish. It has lots of onion, is augmented by bulgur (or you can substitute rice or couscous) and calls for salt and pepper and a hearty handful of cumin, as well as a Northern African spice called ras el hanout, if you can find it. Plus, it is frugal, enough to feed three to four adults from one cup of lentils, a quarter of a cup of bulgur and two onions. Try this recipe for mujaddara, or lentil pottage, to fill your belly.

Curry vegetables and lentil rice

This vegetarian main dish is an Indian curry, where a blend of spices mixes with lentils, rice and lots of veggies — carrots, onions and peas, which are technically also beans. Finish off the warm, filling dish with some fresh cilantro and spicy ginger, garlic, cumin and garam masala. This recipe for curry vegetables and lentil rice is simple, but will taste like a global adventure.

Slow-cooked salmon, chickpeas and mustard greens

Slow-cooked salmon is less likely to overcook, and when prepared correctly, there are a lot of flavors in this dish that come together nicely. Flavorful chickpeas are seasoned with cumin, the greens with honey and garlic. You can replace bitter mustard greens with milder rainbow chard or any other hearty green. The grand finale is a sprinkling of bold, salty pan-fried capers, sizzled and popped to perfection. This recipe for slow-cooked salmon, chickpeas and mustard greens will rock your taste buds.

Taco pie

You can make this recipe with black beans or kidney beans. This taco pie can be made two ways: with crushed tortilla chips on the bottom and a meat and bean mixture on top, or a cornbread mix on the bottom. If you have only a little time, the tortilla chips add a fun crunch, but the cornbread makes the pie feel more substantial. Try this recipe for taco pie that will warm your soul and use up that can of beans.

Sweet potato and black bean chili

This delicious chili is open for so much variation. If you don’t stick to a vegetarian diet, you can use chicken or beef broth, or even add hamburger meat. You could make this chili a lot faster if you used canned black beans, but it’s cheaper if you use dried beans that you soak. You can consider substituting squash for the potatoes as a variation or change the proportion of beans to sweet potatoes to suit your taste or supply. You can even double the recipe and serve a crowd or freeze half for a quick weeknight dinner later in the week. This easy and versatile recipe for sweet potato and black bean chili will soon become a staple in your home cooking routine.

Roasted garlic herb chickpeas

Forget potato chips — roasted chickpeas make for a scrumptious, crunchy snack. Unlike their junk food counterparts, roasted chickpeas are also low in sodium and high in fiber, adding nutrition to your snacking without compromising on flavor. Try this recipe for roasted garlic herb chickpeas for a delicious and nutritious snack.

Maine baked beans

Heirloom beans are what make this classic Maine dish truly special. Southern New England’s prominent bean is the tiny white navy pea bean, but Mainers often prefer big beans like Yellow Eyes, Jacobs Cattle or Soldier. Yellow Eyes, though, are the standard bean for baking beans from scratch. Traditionally, baked beans are served with ham or hot dogs, and brown bread, steamed and rich with molasses. Pickles or coleslaw are also terrific as a side. Attempting this recipe for Maine baked beans is a Mainer’s rite of passage.

Beans are delicious, cheap and nutritious. These recipes will help expand your repertoire of bean recipes and unlock the potential of these creamy, flavorful legumes.


Test Kitchen recipe: Here’s how to make 30-minute salmon

When I first made this recipe from our archives, I immediately tucked it away in my impressive dinner file. For starters, I am a huge salmon fan. I love it for its taste, because it’s versatile, and it’s considered a healthy fat. And this recipe looked so good and so pretty.

At first I almost passed the recipe up because of the low, 250-degrees, baking temperature. So many people grapple with cooking temperatures and times, and this seemed like a red-flag.

Really, I thought it was a mistake at first, and I was ready to get on the phone to the folks at Bon Appetit magazine to find out. But I did some research and found when you cook salmon at a high temperature the protein seizes and tightens. At low temperatures it cooks the fish gently. (Not that cooking at a high temperature is all that bad, I broil salmon often.)

The low and slow baking of the salmon turns out moist and tender. It’s not dry at all. Typically, salmon, depending on the thickness cooks quickly, like 8-10 minutes under the broiler or on the grill. This recipe takes about 30 minutes in the oven. It’s enough time to cook the salmon through, but not overcook it.

Another bonus to this recipe is it’s to serve in just under an hour. And so if you’re the type that can multi-task a little in the kitchen and mingle with guests, this is the recipe for you.

The ingredients come together nicely in this dish. There’s a layer of a chickpea mixture that’s seasoned with cumin. Another layer is sauteed mustard greens with hints of garlic. The mustard greens tend to have a bitterness to them, but they are balanced with some honey. In the end everything comes together nicely. Don’t like the bitter greens? Swap out some Swiss chard or even kale.

Finally, it’s also about the capers. I love capers. In this recipe the capers are fried. Yes, fried. In the skillet they sizzle and pop and bring on another deep flavor. They complement the salmon well. There’s hardly any salt in this recipe so the small amount of salt these add won’t make a difference.

Slow-Cooked Salmon, Chickpeas and Mustard Greens

Preparation time: 20 minutes

2 tablespoons olive oil, plus more for the baking dish, divided

1 can (15.5 ounces) chickpeas, drained and rinsed

Kosher salt and freshly ground black pepper

1 large garlic clove, peeled, thinly sliced

1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped or rainbow chard

4 salmon fillets (about 5 ounces each, skin removed)

1/2 small shallot, peeled, very finely chopped

2 tablespoons fresh lemon juice

1 to 2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper

2 tablespoons capers, drained, rinsed, patted dry

Preheat the oven to 250 degrees. Brush a large baking dish with a bit of oil.

In a medium bowl, combine chickpeas, cumin and 1 tablespoon oil. Mash about half of chickpeas in the bowl with a fork season all with salt and pepper. Transfer chickpea mixture to prepared dish.

In a large skillet, heat remaining 1 tablespoon oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mustard greens or rainbow chard and cook, tossing, until slightly wilted, about 1 minute. Add honey and water season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes more. Transfer to baking dish, placing the greens on top of the chickpea mixture.

Generously season each salmon fillet with salt and pepper arrange on top of the greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 25-30 minutes depending on its thickness.

Meanwhile, make the vinaigrette. In a small bowl, whisk shallot, lemon juice, mustard and honey season with salt and pepper. Gradually whisk in olive oil season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds drain on paper towels.

Drizzle salmon with vinaigrette and top with capers.

Adapated from Bon Appetit March 2014 issue. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis includes 5-ounce portion of salmon and 1 tablespoon of vinaigrette.

481 calories (47 percent from fat), 25 grams fat (4 grams sat. fat), 28 grams carbohydrates, 38 grams protein, 532 mg sodium, 77 mg cholesterol, 9 grams fiber.