|Gettin' our dancer on|
|The pastry brush was a casualty of cooking|
|Not so expertly filleted|
|We're getting there!|
|The final product|
- 2 Tablespoons olive oil
- 1 15.5 ounce can of chickpeas, rinsed
- 1/2 teaspoon ground cumin
- Salt & Pepper
- 1 garlic clove, thinly sliced
- 1 small bunch of watercress (or mustard greens) chopped
- 1 teaspoon honey
- 4 6 ounce skinless salmon fillets
- Preheat oven to 250. Brush a baking dish or pan with oil.
- Combine chickpeas, cumin and 1 Tablespoon of oil in a medium bowl. Mash half of the chickpeas with a fork before seasoning with salt and pepper and spreading out on the pan/baking sheet.
- Heat the remaining 1 Tablespoon of oil in a large skillet. Cook the garlic in the oil until fragrant, less than one minute. Add the greens to the garlic and toss until cook (wilted, about one minute).
- Add honey and 1/4 cup of water to the greens, seasoning with salt and pepper. Toss until the greens are cooked completely, around two minutes. Spread the greens onto the pan with chickpeas.
- Season the salmon fillets with salt and pepper. Arrange the fish over the greens and chickpeas. Bake until the salmon is cooked (it will turn opaque instead of slimy fish colored or 30-35 minutes).
- 1/2 small shallot, finely chopped
- 2 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 cup olive oil
- 1/4 cup vegetable oil (only if using capers, heat oil and cook capers until opened)
- Whisk shallot, lemon juice, mustard and honey in a small bowl.
- Gradually whisk in olive oil, season with salt and pepper.
- Drizzle over salmon and top with capers (if you desire).