SAL­MON

The Day - - DAYBREAK -

2 ta­ble­spoons olive oil, plus more for the bak­ing dish, di­vided 1 can (15.5 ounces) chick­peas, drained and rinsed 1/2 tea­spoon ground cu­min Kosher salt and freshly ground black pep­per 1 large gar­lic clove, peeled, thinly sliced 1 bunch small mus­tard greens, ribs and stems re­moved, leaves coarsely chopped or rain­bow chard 1 ta­ble­spoon honey 1/4 cup wa­ter 4 sal­mon fil­lets (about 5 ounces each, skin re­moved)

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