VINAI­GRETTE

The Day - - DAYBREAK -

1/2 small shal­lot, peeled, very finely chopped 2 ta­ble­spoons fresh lemon juice 1 to 2 tea­spoons Di­jon mus­tard 1/2 tea­spoon honey Kosher salt and freshly ground black pep­per 1/4 cup olive oil 1/4 cup veg­etable oil 2 ta­ble­spoons capers, drained, rinsed, pat­ted dry Pre­heat the oven to 250 de­grees. Brush a large bak­ing dish with a bit of oil.

In a medium bowl, com­bine chick­peas, cu­min and 1 ta­ble­spoon oil. Mash about half of chick­peas in the bowl with a fork; sea­son all with salt and pep­per. Trans­fer chick­pea mix­ture to pre­pared dish.

In a large skil­let, heat re­main­ing 1 ta­ble­spoon oil over medium heat. Add the gar­lic and cook, stir­ring, un­til fra­grant, about 30 sec­onds. Add the mus­tard greens or rain­bow chard and cook, toss­ing, un­til slightly wilted, about 1 minute. Add honey and wa­ter; sea­son with salt and pep­per. Cook, toss­ing, un­til greens are com­pletely wilted, about 2 min­utes more. Trans­fer to bak­ing dish, plac­ing the greens on top of the chick­pea mix­ture.

Gen­er­ously sea­son each sal­mon fil­let with salt and pep­per; ar­range on top of the greens and chick­pea mix­ture and driz­zle with oil. Bake un­til sal­mon is opaque in the cen­ter, 25-30 min­utes de­pend­ing on its thick­ness.

Mean­while, make the vinai­grette. In a small bowl, whisk shal­lot, lemon juice, mus­tard and honey; sea­son with salt and pep­per. Grad­u­ally whisk in olive oil; sea­son with salt and pep­per.

Heat veg­etable oil in a small saucepan over medium-high heat. Cook capers un­til opened and crisp, about 30 sec­onds; drain on pa­per tow­els.

Driz­zle sal­mon with vinai­grette and top with capers.

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