Fresh Salmon Salad With Chickpeas And Tomatoes Food

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FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES



Fresh Salmon Salad with Chickpeas and Tomatoes image

This is delicious served either warm or at room temperature.

Provided by Jill Dupleix

Categories     Salad     Bean     Citrus     Fish     Herb     Olive     Tomato     Quick & Easy     Lunch     Orange     Basil     Salmon     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

CHICKPEA AND FRESH TOMATO TOSS



Chickpea and Fresh Tomato Toss image

Make and share this Chickpea and Fresh Tomato Toss recipe from Food.com.

Provided by Fluffy

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (19 ounce) can chickpeas
1 large tomatoes, chopped
3 whole green onions, thinly sliced
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Rinse and drain chickpeas.
  • Place them in a bowl.
  • Add the tomatoes and onions.
  • Whisk remaining ingredients together.
  • Toss with chickpea mixture until coated.
  • Serve right away or refrigerate for up to 2 days.

SPICED SALMON & TOMATO TRAYBAKE



Spiced salmon & tomato traybake image

Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan bread and lemon wedges

Provided by Anna Glover

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 8

1 red onion , sliced
200g cherry tomatoes
3 tbsp mild or madras curry paste
400g can chickpeas , drained and rinsed
2 skinless salmon fillets
1 large or 2 small naan breads
2 tbsp fat-free yogurt
lemon wedges and a few coriander leaves, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
  • Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
  • Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.

Nutrition Facts : Calories 796 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

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Top Asked Questions

How to cook salmon and chickpeas in a pan?
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. Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm.
How do you make chickpeas and tomatoes salad?
Instructions 1 Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion. 2 For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. ... 3 Serve immediately.
How do you make salmon salad?
Bake the salmon fillet in the oven. Flake it into a large bowl. Add the remaining salad ingredients to the bowl with the salmon. Stir together the dressing. Pour it over the salad. Stir gently to combine. Taste for seasoning and ENJOY!
How to cook salmon on the stove top?
This is delicious served either warm or at room temperature. 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.

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