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P Slow-Cooked Salmon With Chickpeas And Greens

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Makes: 4 servings adjust

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 15 ounces Canned Chickpeas, drained, rinsed
  • 12 teaspoon Ground Cumin

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.

Ingredients

  • 1 clove Garlic, thinly sliced
  • 1 bunch Greens, mustard, chard, kale, ribs and stems removed, leaves coarsely chopped
  • 1 teaspoon Honey
  • 14 cup Water

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.

Ingredients

  • 24 ounces Salmon Fillet, cut into 6 oz. servings
  • Salt and Pepper

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.

Ingredients

  • 12 Shallot, very finely chopped
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 12 teaspoon Honey
  • 14 cup Olive Oil
  • 14 cup Vegetable Oil
  • 2 tablespoons Capers, rinsed and dry

Step 4

Whisk shallot, lemon juice, mustard, and honey in a small bowl. 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.
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