TLC Cooking "Emeril's Sicilian Style Chickpea Salad With Pan Seared Salmon"

Emeril's Sicilian Style Chickpea Salad With Pan Seared Salmon

Planet Green

YIELD 4 servings

INGREDIENTS

1/2 cup	red wine vinegar
1/2 cup	sugar
4 6‑ounce	salmon filet
2 cans	chickpeas, drained
1 cup	baby spinach, stemmed and julienned
1/4 cup	finely sliced green onions
12	fresh basil leaves, cut into thin chiffonade
1 tablespoon	raisins
1 tablespoon	lightly toasted pine nuts
3/4 teaspoon	salt
1/2 teaspoon	finely grated lemon zest
1/4 teaspoon	crushed red pepper
1/8 teaspoon	freshly ground black pepper
1/4 cup	olive oil
2 tablespoons	lemon juice

PREPARATION:

Method

In a small saucepan, heat the vinegar and sugar until sugar is dissolved and the mixture is slightly reduced, about 5 minutes. Heat a non-stick skillet with 1 tablespoon olive oil. Season salmon with salt and pepper. Pan sear salmon, skin side down for 4 minutes, turn and continue to cook an additional 4 minutes for medium.
In a large mixing bowl combine all the remaining ingredients and stir gently to combine. Stir in the vinegar-sugar mixture. Transfer to 4 salad plates and divide among the plates. Top with salmon filet and serve immediately.
Editor's Note: Look for organic and locally-grown ingredients when you can. Always try to make sustainable seafood choices.

This recipe appears in: Salads

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