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Fresh Salmon Salad with Chickpeas and Tomatoes

Name: Fresh Salmon Salad with Chickpeas and Tomatoes
Cuisine: mediterranean
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.

Recipes sourced from Epicurious.com.

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