Slow-Cooked Salmon, Chickpeas, and Greens

Vinaigrette and Assembly:

• ½ small shallot, very finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Kosher salt and freshly ground black pepper
• ¼ cup olive oil
• ¼ cup vegetable oil
• 2 tablespoons capers, rinsed, patted dry

Method:

Salmon:

• Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
• Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
• Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the centre, 30-35 minutes.

Vinaigrette and Assembly:

• Whisk shallot, lemon juice, mustard, and honey in a small bowl; 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

 Recipe from bon apetit