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2-3 lbs. *salmon fillets, wild if possible (Globe Fish)
2 cups (or more) extra-virgin
olive oil
2 cups canned chickpeas,
rinsed and drained
1 1/2 cups *chopped tomatoes
1/4 cup Nicoise or Kalamata
olives
4 Tbs. fresh flat *parsley leaves
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2 Tbs. fresh orange juice
1 Tbs. fresh lemon juice
1 Tbs. capers, drained and
rinsed
1 Tbs. grated orange peel
1 tsp. grated lemon peel
2 Tbs. fresh *basil leaves, torn
kosher salt and freshly ground
black pepper
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I like to poach salmon in
olive oil so that it is tender and succulent.
Pour 1 inch olive oil in large skillet.
Heat oil til you smell it, but not so hot that it bubbles over
medium heat. Turn off heat.
Place towel-dried salmon fillets in oil, skin-side up.
Leave fish in warm oil for 15 minutes to slowly poach.
Place the rest of the
ingredients in salad bowl and toss.
Season with kosher salt and pepper.
Divide chickpea salad among 6
plates. Tear warm salmon
into pieces (beware of bones); scatter over salad.
Garnish with a few more herb leaves.
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