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roasted salmon fillet with chickpea and arugula salad and romesco sauce on a white plate

Salmon & Chickpea Salad

garbanzo bean, snap peas, romesco, arugula

STARS

The ideal salad has complex flavors and textures in every bite. This salad is a mix of garbanzo beans, peppery arugula, fresh snap peas, and a romesco sauce made of piquillo peppers. At the center is a piece of marinated salmon pan-seared so the outside is nice and browned and gives way to a moist center.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Romesco Sauce

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 8-ounce jars piquillo peppers, drained and chopped
  • 2 tablespoon sherry vinegar
  • 1/2 teaspoon salt, to taste
  • 1/2 cup sliced almonds

Salmon

  • 4 6-ounce salmon fillets

Citrus Vinaigrette

  • 1 large grapefruit, juiced
  • 1 lime, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt, to taste
  • 1 shallot, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil

Chickpea Salad

  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups snap peas, trimmed
  • 3 tablespoons olive oil
  • 1/2 cup parsley, chopped
  • 6 cups baby arugula
  • Salt and pepper to taste
Directions
1
Preheat the oven to 375°F.
2
In a large skillet, heat the olive oil and garlic until the garlic starts to toast and turn golden. Add the piquillo peppers and cook for 5 minutes on medium-low heat, stirring regularly. Add the sherry vinegar, salt and almonds. Cook for 5 minutes, then turn off the heat and let the sauce sit on the stove for 10 minutes. Transfer to a blender and blend until smooth and fluffy. Season to taste.
3
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
4
Add all of the citrus vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
5
Combine all of the chickpea salad ingredients and the citrus vinaigrette in a bowl. Season to taste.
6
To serve, divide the chickpea salad between plates. Top with salmon and drizzle with romesco sauce.

Salmon & Chickpea Salad

garbanzo bean, snap peas, romesco, arugula

STARS

The ideal salad has complex flavors and textures in every bite. This salad is a mix of garbanzo beans, peppery arugula, fresh snap peas, and a romesco sauce made of piquillo peppers. At the center is a piece of marinated salmon pan-seared so the outside is nice and browned and gives way to a moist center.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Romesco Sauce

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 8-ounce jars piquillo peppers, drained and chopped
  • 2 tablespoon sherry vinegar
  • 1/2 teaspoon salt, to taste
  • 1/2 cup sliced almonds

Salmon

  • 4 6-ounce salmon fillets

Citrus Vinaigrette

  • 1 large grapefruit, juiced
  • 1 lime, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt, to taste
  • 1 shallot, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil

Chickpea Salad

  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups snap peas, trimmed
  • 3 tablespoons olive oil
  • 1/2 cup parsley, chopped
  • 6 cups baby arugula
  • Salt and pepper to taste

Directions

1
Preheat the oven to 375°F.
2
In a large skillet, heat the olive oil and garlic until the garlic starts to toast and turn golden. Add the piquillo peppers and cook for 5 minutes on medium-low heat, stirring regularly. Add the sherry vinegar, salt and almonds. Cook for 5 minutes, then turn off the heat and let the sauce sit on the stove for 10 minutes. Transfer to a blender and blend until smooth and fluffy. Season to taste.
3
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
4
Add all of the citrus vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
5
Combine all of the chickpea salad ingredients and the citrus vinaigrette in a bowl. Season to taste.
6
To serve, divide the chickpea salad between plates. Top with salmon and drizzle with romesco sauce.