Recipe information
Yield
6 Servings
Ingredients
6
tablespoons olive oil, divided
6
(5- to 6-ounce) salmon fillets (about 2 pounds)
2
cups chickpeas from two (15-ounce) cans, drained, rinsed
1
1/2 cups chopped tomatoes
1
/4 cup (scant) Niçoise olives or other small black olives
2
tablespoons chopped fresh Italian parsley
2
tablespoons fresh orange juice
1
tablespoon fresh lemon juice
1
tablespoon salt-packed capers, rinsed, or drained capers in brine
1
tablespoon grated orange peel
1
teaspoon grated lemon peel
2
tablespoons fresh basil leaves, torn if large
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Preparation
Step 1
Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
Step 2
Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.