Salmon and Chickpea Salad

Salmon and Chickpea Salad // Not Without Salt

I didn’t intend to post two salmon recipes in a row but I did intend to tell you about this one as quickly as possible.

This is the salad that has balanced out the burgers and ice cream. It’s the one that has put me back on a healthful track when the weekend’s activity were filled with less-than-healthful things. Good things but the sort that need me to reset. And it’s the one that is getting me to eat salmon (along with the sandwich from the last post) because I live in Seattle so I feel it’s part of my duty to consume a lot of salmon.

Salmon and Chickpea Salad // Not Without Salt

 

Salmon and Chickpea Salad // Not Without Salt

I love this salad for its brightness, the briny pop from both olives and capers and the way in lingers in the fridge until the next day. Because this is the sort of season that I need food to linger in the sort of satisfying way when the work of one meal carries on to the next and then the next.

As with most of my recipes feel free to tweak this one to suit your tastes. Another green, in place of the arugula would be fine here too. I just happen to have a garden bursting with the peppery green.

Salmon and Chickpea Salad // Not Without Salt
 
Salmon and Chickpea Salad // Not Without Salt

Salmon and Chickpea Salad

Serves 6 (or more as a side)

 

2 salmon fillets

salt & pepper

3 teaspoons dijon

2 cans garbanzo beans, drained and rinsed

1/2 medium red onion, finely diced

1 cup halved kalamata olives

1/4 cup capers

2 tablespoons lemon juice

1/4 cup olive oil

1 teaspoon coarse salt

1/2 teaspoon fresh cracked pepper

1 pint cherry tomatoes, halved

1/2 cup chopped dill

1/4 cup chopped basil

3 cups arugula

 

For the Salmon:

Preheat your oven to 350°F

Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

 

Salad:

In a large bowl combine the garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving add in the herbs and arugula. Add the salad to a platter and top with the room temperature or just warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them.

Serve right away.

Leftovers, however not as pretty, do keep for a couple days in the fridge. You can hide their tired look in between a couple pieces of butter toasted bread.

 

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Plank Grilled Salmon Sandwich

Plank Grilled Salmon Sandwiches // Not Without Salt
Plank Grilled Salmon Sandwiches // Not Without Salt

Judging by the bug bites, dirt under their nails and their olive skin deepening to a color much like browned butter I say that we’ve been doing summer right; according to the unwritten rules of childhood summers. They’ve spent evenings camping (with more to come), sat out by countless fires, had their (almost) fill of s’mores, shot bb guns at magic hour, plucked peaches straight from the tree then consumed them until more dirt clung to their sticky hands and faces. And that was all just last weekend.

While my coffee sat brewing this morning, before the 4 minute timer signaled the time for the plunge, I stood at the fridge with pen in hand eager to mark off the items on our summer to-do list. “Only three items to check off?! But we’ve been so busy.” At first I felt a tinge of disappointment for the paintings I’ve yet to paint, the swim lessons we’ve yet to complete, the water taxi to West Seattle we’ve yet to take and the meals I’ve yet to teach the kids. But then I stopped myself because first of all, although the PR pitches and Back-to-School sales announce the impending start to school season and subsequently fall, it’s only the beginning of August which means there is much more summer to be had. More importantly I refuse to let some unmarked boxes on a to-do list that I created when I had very little idea of what the summer had in store determine the success or demise of these sun-filled days. The list was created not as a religious chart of must-do’s but as an idea generator on those days when we feel a little lost. It was to give our summer direction. But I don’t need a list to tell me (or not tell me) that we’ve done and are doing summer right.

I’m not much of a planner but having three kids has taught me that planning is no longer something I can caste off because it doesn’t come naturally to me, oh no, we have no choice but to plan. But whenever possible I still like to hold those plans with open hands free to alter them slightly or throw them to the wind if the day asks for it. I do love the satisfaction of marking things off of the plan, so much so that sometimes I’ll write things on my daily to-do list that I’ve already accomplished just so I can put a big gratifying check next to it. But I refuse to let that satisfaction rule the success of our day. I don’t want to say no to something because it wasn’t on the list. Life doesn’t work that way.

 

Plank Grilled Salmon Sandwiches // Not Without Salt Plank Grilled Salmon Sandwiches // Not Without Salt

 

There are still things that I’d like to do that sit unmarked on our list of summer to-do’s but I’ll use them as motivation rather than law. Today I’m thinking we’ll cross off “have a lemonade stand”  but if a picnic to the beach seems a better way to spend the day then we’ll do that instead. Maybe at the end of the summer I’ll write a list of all the things we did do then with great joy check off each and every box next to the item.

No matter how we choose to spend this day, I’m feeling incredibly grateful for these days, I know they are a gift and I intend to treat them as such.

As promised, I have the second in a series of three grilling recipes and videos to share today. I’m so glad there is much more summer left so you have time to enjoy these plank-grilled salmon sandwiches. There’s a bit of grilled bacon in there too, along with a red onion relish that is sweet, tart and tangy with briny capers tangled in between the purple lacy onions.

Enjoy the video and recipe then head on over to Porter & York to order your salmon and have it delivered right to your door.

Plank Grilled Salmon Sandwiches // Not Without Salt

Also, while you’re clicking around the internet I wanted to point you in the direction of One Kings Lane and the stunning (I almost said beautiful but I used up that word in the salmon video) sale they created around our trip to Charlotte, NC. It’s only available for the next couple of days so go there quickly. (There’s also a video and in it I attempt to play golf. It’s okay to laugh, I do it often.)

Plank Grilled Salmon Sandwiches

Serves 6

 

2 1/2 pound fillet of King Salmon (available at Porter & York)

salt & pepper

2 heaping tablespoons dijon mustard

3 tablespoons dark brown sugar

12 strips bacon

2 large avocados, peeled, pitted and sliced

3 cups arugula

6 brioche buns, halved

1/2 cup mayonnaise

 

cedar plank, soaked for at least an hour

 

Preheat your grill while you prepare the salmon.

Set the salmon on the soaked plank then season with salt and pepper. Spread the dijon on top then finish with the dark brown sugar.

Grill the salmon for 20 to 30 minutes or until the flesh is firm when touched and flaking.

After 10 minutes on the grill lay the bacon directly onto the grill and cook until crisp on both sides, about 10 minutes, flipping once halfway through.

Remove the salmon and bacon from the grill then let the salmon rest while you prepare the burgers.

Slather the brioche buns with mayonnaise.

Cut the salmon into 6 or so burger-size pieces. Place a piece of the salmon on the bottom bun then top with avocado, arugula and bacon. Finish with the red onion relish and then the other half of the bun.

 

Red Onion Relish

1 large red onion, halved and thinly sliced

2 tablespoons olive oil

½ teaspoon kosher salt

1 tablespoons dark brown sugar

3 tablespoons red wine

1 teaspoon fresh thyme leaves

1 tablespoon balsamic vinegar

¼ cup drained capers

 

In a medium pan over low heat, add the olive oil.  Add the red onion and salt and saute for 15 minutes or until very soft, stirring frequently until done.

Add the sugar, wine, thyme leaves and vinegar. Cover and simmer for 8 minutes. Remove the lid and simmer for 5 minutes or until the liquid is syrupy. Fold in capers. Cool, then store in a jar in the fridge.

*Thanks to Porter & York for sponsoring this post and letting me create whatever I wanted with their gorgeous meat.

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