Slow-Cooked Salmon, Chickpeas, and Greens

Ingredients for Slow-Cooked Salmon, Chickpeas, and Greens

• 2 tablespoons olive oil, plus more

• 1 15.140g can chickpeas, rinsed

• 1/2 teaspoons ground cumin

• Sal kosher, pimenta moída na hora

• 1 garlic clove, thinly sliced

• 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped

• 1 teaspoon honey

• 110g skinless salmon fillets

• 1/2 small shallot, very finely chopped

• 2 colheres de sopa de suco de limão fresco

• 1 colher de chá de mostarda Dijon

• 1/2 teaspoons honey

• Sal kosher, pimenta moída na hora

• 60ml de azeite de oliva

• 60ml vegetable oil

• 2 tablespoons capers, rinsed, patted dry

Preheat oven to 121°C. 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.

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 60ml 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 centre, 30–35 minutes.

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.

Aviso Legal

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