Slow-Cooked Salmon with Chickpeas and Greens

We leave for Madrid in 48 hours.  While there, I plan to eat my weight in cheese, ham, and bread, so I figured I should pack in a few relatively healthy dinners now.  Enter this salmon with chickpeas and greens.  Healthy, easy, and so good, I made it twice in two weeks.

Figuring out what to pack for international travel with two infants requires higher-level math.  (4 daytime diapers + 1 nighttime diaper) x number of days in Spain x 2 babies + innumerable blow-out insurance diapers = A LOT OF DIAPERS.  I was glad we had a packing trial run for our beach trip a month ago, but truthfully our strategy on that trip was to throw everything the girls own in the back of a rented van.  This time around there are weight restrictions to contend with.  And winter weather to plan for.

Packing aside, I am overwhelmed with excitement for our first extended vacation as a family and the chance to soak up another culture and hang out with family members who are meeting us in Madrid.

But before I go finish packing…this salmon.  I had never slow-cooked salmon.  I usually blast it under the broiler which works well but is less forgiving.  This slow-cooking method means you can cook the salmon a few minutes too little or too many without much issue.  The added addition of a simple vinaigrette lends a bit of flavor and moisture to the finished dish that gets topped off with crispy capers.  All the components can be made and assembled a day in advance which means all you have to do is slide it in the oven when you’re ready for it.

Slow-cooking produces a salmon that is nice and flakey.

And speaking of the pending holidays, my friend Katie just put together an awesome round-up of edible holiday gifts – check out this list if you’re looking for ideas for homemade gifts this season!

Print Recipe

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Slow-Cooked Salmon with Chickpeas and Greens

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Fish, Main Dish

Servings: 4

Author: Jess Smith via Inquiring Chef

Ingredients

Salmon:

• 2 tablespoons olive oil, plus more
• 1 15.5- oz. can chickpeas, rinsed
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 garlic clove, thinly sliced
• 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
• 1 teaspoon honey
• 4 6- oz. skinless salmon fillets

Vinaigrette and Assembly:

• ½ small shallot, very finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Kosher salt and freshly ground black pepper
• ¼ cup olive oil
• ¼ cup vegetable oil
• 2 tablespoons capers, rinsed, patted dry

Instructions

• 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.

Stadium seating for Clara and Molly…