Intro
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.
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
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.
Perfect timing Ashley! I have grilled salmon left over from last night! Received this just in time for lunch. Amazing photography and recipe, as always. 🙂
Cheers – Laura
Yummy. I make a similar salad with rainbow trout and no olives (I still don’t like them ;)). Such a great way to eat fish and perfect to bring to picnics.
This looks absolutely delicious! I love the combination of tastes and textures – thanks for posting!
I thought those were grapes and then realized they were olives…but now I want to make this salad with grapes 🙂
Love the shot of the arugula under water too.
I don’t think I could dream up a more beautiful or healthy salad. Superb!
This looks delicious Ashley! Will definitely try it out!
http://youtube.com/addalittlefood
I love salmon and in our family we could eat three times a week. Unfortunately we’re in the Midwest so wild caught salmon is VERY expensive. I also use arugula in my recipe only I roast shitake mushrooms and leeks and toss them with the fresh arugula. It is terrific tasting, I’ve convinced many people to eat arugula with this recipe.
I love every element of this salad, from the salmon to the basil and capers. Fabulous!!!
Salmon is probably my favourite type of fish so this salad looks so appealing to me. The colours definitely do look aesthetically pleasing too!
Ayesha xxx
http://alycheeaday.blogspot.co.uk/
Love the photography! I could eat salmon every day, but unfortunately I’m the only one in my house who feels that way. Great recipe!
im glad that you did two salmon recipes in a row! i can’t get enough of the fish at the moment.. definitely recreating this salad in my kitchen. seriously delicious.
I’m always looking for dishes that are healthy, fresh, and filling! This looks perfect!
Wow!!! I have to try this recibe!
Have a nice day.
Now I know what I cook for dinner tonight! 🙂 Thank you for sharing!
This looks so healthful and delicious. Full of nutrients. The piece of salmon you used looks gorgeous. Hopefully I can get a good filet like that and make this at some point this week!
Wow, this looks absolutely amazing. Must commend you for the photography. Salmon has always been one of my favorite things to cook, and this is different so I’ll give this a shot.
Ashley, thanks for sharing! I’m from Washington but live in California (gasp), so I feel the need to make this immediately for my CA friends and bring a little Northwest down here. Looks gorgeous, as always!
This is a keeper! I’m not a big fan of arugula, so I just left it out. Loved the salty capers and olives against the creaminess of the garbanzos and the acidity of the tomatoes! It worked great with my baked salmon. Thanks for the recipe!
I’m a big salmon lover. Thank you for sharing this tasty recipe… Looks like dinner tonight 😉
This looks amazing! I can’t wait to try as you can never have too much salmon … Thank you!
Looks delicious……it’s on the menu for tomorrow!
beautiful and healthy salad. Also a.k.a our dinner tonight.
I can never have enough chickpeas in my life. And ohhh salmon….
YUM!
thank you for sharing.
do most people here serve the salmon hot or cold? was thinking of precooking the salmon for a cooler salad.
Does the olive oil get tossed early on with the beans etc or added at the end with the greens?
I like to finish it all with the oil.